Rhubarb kimchi

Name: Rhubarb kimchi
Total time: 45 min
Ingredients: 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; 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

by GBC Kitchen

Item 1 of 1

Ferment
easy
1 small jar of kimchi
45 minutes plus a time for the kimchi to ferment

★ ★ ★ ★ ★

Not yet rated

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

discover more:

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

SAVE RECIPE

PRINT RECIPE

SHOPPING LIST

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

First published in 2023

DISCOVER MORE:

GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

Get in touch

Please sign in or register to send a comment to Great British Chefs.

Search by ingredient, dish or cuisine

Popular

Search history

Chicken

Lamb

Salmon

Venison

Sea Bass

Duck

Michelin

Vegetarian

Dessert

Cod