Rhubarb kimchi

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.

First published in 2023

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

Method

1

Mix all the paste ingredients together well

2

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
3

Pack the kimchi into sterilised Kilner jars and press down really firmly to make sure the liquid covers the vegetables

4

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

5

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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