Recipe Rhubarb Kimchi

Prep Time: 45 minutes
Fermentation Time: 1-2 days
Total Time: About 2 days 45 minutes
Servings: 4 cups

Savore this rhubarb kimchi as a unique, tangy, and spicy side dish that adds a fresh twist to your meals, whether paired with grilled meats or sprinkled over a bowl of rice. Dive into the world of fermented deliciousness with this creative concoction!

INGRÉDIENTS

• 4 cups rhubarb, thinly sliced
• 1 tablespoon coarse sea salt
• 4 cups water
• 1 tablespoon grated ginger
• 4 cloves garlic, minced
• 2 tablespoons fish sauce (or a vegan substitute like soy sauce)
• 1 tablespoon sugar
• 3-4 tablespoons Korean chili flakes (gochugaru)
• 1 small onion, finely chopped
• 4 green onions, chopped
• 1/2 carrot, julienned

PRÉPARATIONPrepare the rhubarb

1. In a large bowl, dissolve the sea salt in the water. Add the sliced ​​rhubarb and let it soak for about 30 minutes to soften and mellow out the acidity.
2. Drain and rinse under cold water, then let it drain thoroughly.

Make the Kimchi Paste

1. In a separate bowl, combine the grated ginger, minced garlic, fish sauce, sugar, and Korean chili flakes to create a spicy paste.
2. Stir in the onions, scallions, and carrot, ensuring they are well coated.

Mix and Ferment

1. Mix the drained rhubarb with the kimchi paste, massaging the paste into the rhubarb to ensure a coating. uniform.
2. Pack the mixture into a clean jar, pressing down to minimize air pockets and ensure the rhubarb is submerged in its juices.
3. Close the jar loosely and let it sit at room temperature for 1 to 2 days for gentle fermentation, or longer for a stronger flavor.

Storage

1. Once fermented to your liking, tighten the lid and refrigerate. It can be enjoyed for several weeks, fermenting slowly in the refrigerator.