Makes ~500mL of mustard

Ingredients

• 100g mustard seed
• 375g water
• 13g salt

Instructions

• Mix water and salt completely
• Add in mustard seed, stirring
• Cover lightly and let sit, 4-6 days
  • Note: I found that it off-gassed by sulphury, but that will not be present in the final product
• After fermentation, blend (a blender or a food processor is fine) and pack into clean mason jars
• Refridgerate

The source suggests that it will keep up to 6 months in the fridge.