Mustard Blossoms with Carrots & Raisins

Mustard Blossoms with Carrots & Raisins

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 Tablespoon 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.

* You can substitute with other edible flowers.

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(Caution: Not all flowers are edible, and those sprayed with pesticides should be avoided. Some delicious-looking flowers are poisonous, so never ingest any that you cannot positively identify. If you have any doubts, do not eat it. If you have allergies, you may want to use flowers with care and introduce them slowly, being mindful of your reactions. And finally, when picking flowers on a trail, be sure to choose ones that are away from where dogs can leave their markings!)

Serving suggestion:

Great tossed with a salad, or with grilled chicken.

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