Rhubarb kimchi

Rhubarb kimchi

This recipe uses rhubarb and carrots to make a crisp, colourful and tart kimchi that pairs well with rich foods like pork belly or sausages.
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  1. Step 1

    Mix all the paste ingredients together well
  2. Step 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
  3. Step 3

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