Rhubarb Kimchi

I adore the bright sour flavour of rhubarb. It’s such a classic part of Spring. In this recipe, I’ve turned rhubarb into a ‘kimchi’ with a delicious paste of ginger, garlic, hot pepper and orange. This rhubarb kimchi has become a huge hit! It’s delicious on its own but also works incredibly well in burgers, meatballs, falafels and other patties as an incredible pop of flavour.

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Rhubarb Kimchi

Fermentation time: 3-7 days
Equipment: Large glass jar/Large bowl/Weight (glass fermenting pebble, smaller jar filled with water, sterilized rock or similar)

Ingredients:
3 cups chopped rhubarb stalks
zest and juice of 1 orange
3 garlic cloves, peeled and crushed
3 Tbsp grated ginger root
1 red chili pepper, seeds removed and minced (I used serrano)
3 green onions, chopped
1 tsp black mustard seeds
2 Tbsp sea salt

Directions:
Add garlic, ginger, chili pepper, orange juice and zest to a blender or food processor and pulse to create a paste. Alternatively, you can use a mortar and pestle. 

Combine rhubarb, green onion and mustard seeds in a large bowl and sprinkle with sea salt. Use hands to gently mix salt into rhubarb, then allow to rest for 15 minutes. The salt will begin to pull water out of the rhubarb, creating a brine.
Add paste to rhubarb and mix well.
Transfer to a clean glass jar (wide-mouthed mason jars work well). Use your hands or a tamper to press down, removing any air pockets and submerging rhubarb under the brine. Top with a weight, such as a smaller sealed jar filled with water or a fermenting pebble.

Set aside to ferment for 3-7 days, away from direct light. 
Check daily to make sure kimchi is still submerged under the brine. If not, press down on your weight to push up more brine. 
As it ferments a tangy flavour will develop and you’ll see carbon dioxide bubbles form as probiotic microorganisms convert the sugars into acids. When you like the level of tanginess that’s developed, remove your weight, seal tightly and transfer to the fridge where it will keep for up to 6 months.

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