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

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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.

Enjoy.

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