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Slice the sprouts finely, so they're almost shredded.
In a large bowl, add the salt, chilli and mustard seeds and massage for about 5 minutes until they start releasing their liquids.
Pack all the sprouts into a clean glass jar (quart-size or larger), leaving about 1-2 inches of space at the top.
Pour over the water and add your maple syrup too. Use a fermentation weight or a clean, small glass to keep the sprouts submerged under the brine, as this prevents exposure to air (which can cause mould).
Leave the jar to ferment at room temperature, checking daily to ensure they stay submerged. If any scum or foam forms, skim it off with a clean spoon.
After 3 days, begin tasting the sprouts. We recommend fermenting for 5-7 days but as soon as they reach your preferred level of tanginess, transfer the jar to the fridge to slow down the fermentation process. Enjoy!