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Dissolve 10g sea salt into 500ml filtered water to create a 2% brine solution.
Place the yellow and brown mustard seeds in a sterilized jar.
Add the chopped chili, ½ lime and minced garlic (if using) on top of the mustard seeds.
Pour the brine over the mustard seeds, chillies, lime and garlic, ensuring they are all fully submerged.
Weigh the seeds down with a clean glass to keep them submerged.
Cover loosely with a lid or cloth and let it ferment at room temperature (18-22°C) for 5-7 days.
Check daily for bubbles and a tangy aroma.
Drain the fermented mustard seeds, reserving the brine.
Blend the seeds with 2 tbsp of reserved brine and add more until you reach your desired texture.
Blend for longer if you want a smooth homogenous mustard or for less time if you want a chunky wholegrain mustard.
Stir in maple syrup and apple cider vinegar for balance and ensure to season to taste adding more salt or vinegar till you reach your desired taste.
Transfer the mustard to a clean, sterilized jar.
Store in the fridge, where it will continue to develop flavor over time.
For best taste, let it mature for 1-2 weeks before using.