Adding edible flowers to a fermentation is not only beautiful, but they also add in extra nutrients and flavors.

Mustard Blossoms with Carrots & Raisins

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. 


1-1/2 Tablespoons sea salt
3-1/2 cups filtered water
1 pound carrots, peeled and finely shredded
a good handful of mustard blossoms
1/3 cup fresh dill, rough chopped
1/3 cup raisins

1. Make a brine by dissolving the salt in water.
   (If you don't have a water filter, bring tap water to a boil for one minute.  Measure the amount of water needed, add salt, and allow to
     cool completely.)

2. In a large bowl, toss the shredded carrots, dill, raisins, and mustard blossoms together.

3. Pack the ingredients  into a one-quart, wide-mouth mason jar (to the shoulder). Pour the brine over.
   Be sure that the brine covers the ingredients by about one inch.

4. Place your Kraut Source unit onto the jar according to directions.

5. Put the fermentation in a cool spot, away from direct sunlight, and allow to ferment for 10 to 12 days.

6. When ready, remove the Kraut Source unit, place the standard lid and ring from the mason jar on, and store in the fridge.

This is great tossed with a salad, or served with grilled chicken.