Directions

1. 1

   Stir the mustard seeds, mustard powder, and water together in a small bowl. Let the mixture rest for 30 minutes so the mustard can hydrate.

2. 2

   Add the apple cider vinegar and Hickory Smoked Sea Salt and mix well — the mustard will taste sharp at this stage.

3. 3

   Cover and set in a cool, dark spot for 24 to 72 hours; the longer it sits, the milder it gets.

4. 4

   Once it reaches the heat level you're after, transfer to a jar and refrigerate. It will keep for several weeks. Makes about 9 oz.

5. 5

   Make it your own: for spicy, use more brown mustard seeds, less yellow powder, and swap in regular mustard powder; for sweet, stir in 1 to 2 Tbsp. honey or maple syrup at the end; for herby, fold in chopped fresh dill or tarragon before bottling.