1 1/2 Cups Filtered Water
1 Tbs Celtic Sea Salt
1 Cup Mustard Seeds (mix colours if you wish)
1/2 Cup of Apple Cider Vinegar
Mix a brine by dissolving the salt and water. Put the mustard seeds into a one litre sealable jar and cover with the salty brine.
Allow to ferment for 48 hours.
Burp the jar and allow to ferment a further 48 hours, burping the jar and ensuring that the seeds stay below the brine.
After the fermenting period, drain the seeds in a fine sieve.
Put the fermented mustard seeds into a blender and blend while slowly adding the vinegar to make the desired consistency.
Put into smaller jars and place in the fridge.