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Combine mustard seeds and fennel seeds in a food processor, and pulse a few times. Add all remaining ingredients plus 5 tablespoons water and process until combined. Scrape into a jar, cover and leave at room temperature in a dark place for at least 2 days and up to several weeks, tasting it every few days. When it reaches a sharpness level you like, refrigerate mustard to stop the mellowing process; mustard will become milder the longer it sits. Stir in more water if it becomes too thick. The mustard will keep refrigerated for several months.