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.
- Total:
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
- 1tbsp of gochugaru
- 1orange, zested and juiced
- 4garlic cloves, peeled and grated to a paste
- 1knob of fresh ginger, peeled and grated
- 1tsp caster sugar
- 16g of flaky sea salt
Instructions
Step 1
Mix all the paste ingredients together wellStep 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 hoursStep 3
Pack the kimchi into sterilised Kilner jars and press down really firmly to make sure the liquid covers the vegetablesStep 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 timesStep 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