Rhubarb kimchi
- Ferment
- 1 small jar of kimchi
- 45 minutes plus a time for the kimchi to ferment
The most well-known type of kimchi is made from napa cabbage, but the fermentation technique can be applied to everything from burdock root to tomatoes. This recipe uses rhubarb and carrots for a colourful and tart kimchi that pairs well with rich dishes like pork belly.
Ingredients
Metric
Imperial
Vegetables
- 500g of rhubarb, trimmed weight, sliced
- 200g of carrots, peeled and cut into small, fine batons (roughly 2)
- 100g of spring onions, trimmed and thinly sliced on the diagonal
Kimchi paste
- 1 tbsp of gochugaru
- 1 orange, zested and juiced
- 4 garlic cloves, peeled and grated to a paste
- 1 knob of fresh ginger, peeled and grated
- 1 tsp caster sugar
- 16g of flaky sea salt
Method
Mix all the paste ingredients together well
- 1 tbsp of gochugaru
- 1 orange, zested and juiced
- 4 garlic cloves, peeled and grated to a paste
- 1 knob of fresh ginger, peeled and grated
- 1 tsp caster sugar
- 16g of flaky sea salt
Combine the rhubarb, carrots and spring onions and add the paste. Mix really well, massaging the paste into the vegetables. Set aside for a couple of hours
- 500g of rhubarb, trimmed weight, sliced
- 200g of carrots, peeled and cut into small, fine batons (roughly 2)
- 100g of spring onions, trimmed and thinly sliced on the diagonal
Pack the kimchi into sterilised Kilner jars and press down really firmly to make sure the liquid covers the vegetables
Seal the jars and place onto a plate or tray in a dark place like a cupboard and leave to ferment, checking daily and pressing the vegetables down to ensure they’re submerged in liquid at all times
Taste the kimchi as you go - you’ll find it gets fizzier and more sour as it ferments. Once you’re happy with the flavour (probably somewhere around 5-7 days) pop it into the fridge to stop the fermentation process
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