Rhubarb Kimchi Recipe
1 small jar of kimchi
45 minutes
Ingredients
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
1
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
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