My First Mustard

Goddamn, it has been forever since I've posted. I attribute that to laziness, illness, and an actual dislike of writing(don't ask why I'm writing this, I don't have enough energy to answer). But to get to the point:
Making My Own Mustards!!!

Now, I hadn't eaten mustard in a year, as that was how long it'd been since I realized this whole corn thing. However, mustard is one of my favorite condiments and is very useful in cooking(especially Dijon). I decided to start my adventure with a very basic brown mustard, assuming that it would be hard to mess up. Luckfully, I was correct in the assumption. This mustard is spicy with a slight sweetness to it as well. It mellows out after the initial punch and leaves a delightful aftertaste. A few more comments after the recipe:

Basic Coarse Brown Mustard
1/3 cup Brown Mustard Seeds
1/3 cup + 1 tbsp Raw Apple Cider Vinegar(I use Eden Organic, you could use any safe apple cider vinegar though)
1 clove Garlic, halved3 tbsp water
3 tbsp Raw Honey(I trust Raw honey over processed; the flavor is also far superior)
1/4 tsp Sea Salt
1 pinch ground cinnamon
Mix the seeds, apple cider vinegar, and the garlic together in a cup and let it sit in the fridge for at least two days. This process is called "blooming" and can be done in as little as 36 hours, though the longer you let it sit(though not too long as it just goes bad), the more mellow and nice the flavors will become. If you don't let it bloom at all, it will be pure fire and taste terrible.
Remove the garlic from the mixture and add the rest of it to a food process(or a blender, though the processor is easier). Add the water in as well and blend until somewhat smooth; it will stay fairly coarse even if you process it for a while, so don't worry on that front. Put in the honey, sea salt, and cinnamon and mix well. I know that seems like a large amount of honey, but believe me, you'll need it.
Keep the honey in a tight sealed container and it should store for a while. If you let it sit for a few days you'll notice the flavor changing; that is normal and enjoy the variety.

The finished product:


*I got this recipe from a gardening forum, in case anyone was wondering.