Recipe Rhubarbe lacto-fermentée

Thanks to its tangy and salty taste, this lacto-fermented rhubarb recipe is ideal to accompany a host of dishes, whether meat or pâtés and even sweet dishes.

INGRÉDIENTS450 g (1 lb) rhubarb, diced
6 g sea salt
15 g (1 tbsp) ginger
2 g (1/2 tsp) ground cardamom

PRÉPARATION

1. Mix all ingredients in a bowl, massaging until salt is well incorporated and begins to draw out the vegetation liquid from the rhubarb.
2. Squeeze rhubarb into a glass container. Making sure the mixture is tightly packed in the jar, add the juice over the rhubarb. Make sure the juice covers the entire mixture. If there is not enough liquid, add filtered water to cover the surface of the rhubarb.
3. Close the container and let ferment.
4. Open the container once a day to release the gas and squeeze the rhubarb to make sure it is covered with liquid.
5. After 4 days, taste the mixture. The rhubarb should have absorbed the flavors of the ginger, cardamom and should have a fermented/tangy/salty taste. If it is not fermented enough, let it ferment for another day or two.