Adding edible flowers to a fermentation is not only beautiful, but they also add in extra nutrients and flavors.
Mustard blossoms are the bright and cheerful display of the Brassicaceae or Cruciferae family. Other members include cabbage, cauliflowers, broccoli, turnips, and kale. The seeds of the mustard flower are used mainly in the production of mustard and also dry mustard powder.
- 3-1/2 cups (840 ml) filtered water
- 1-1/2 (22.5 ml) Tablespoons sea salt
- 1 pound (450 g) carrots, peeled and finely shredded
- 1/3 cup (80 ml) fresh dill, roughly chopped
- 1/3 cup (80 ml) raisins
- A good handful of mustard blossoms
1. Bring the filtered water to a boil. Pour into a glass, stainless steel, or ceramic bowl and dissolve the salt. Allow to cool completely before using.
2. In a large bowl, toss the shredded carrots, dill, raisins, and mustard blossoms together.
3. Pack the ingredients up to the shoulder of a quart-size, wide-mouth mason jar. Pour in the brine until it covers the contents by about one inch (2.5 cm).
4. Place Kraut Source onto the jar. Allow to ferment for 10 - 12 days in a cool spot, away from direct sunlight.
5. When the vegetables have achieved a taste to your liking, remove Kraut Source and replace with the standard mason jar lid and ring. Transfer to the refrigerator.
Great tossed with a salad, or with grilled chicken.