I haven’t tried these Candide, but the book they came from has never let me down so far. There is only a small amount of salt needed.
Rhubarb relish.
5-6 stalks rhubarb - split into halves lengthways and then sliced thinly - you need 2 cups of sliced fruit
1 heaped tbsp chopped fresh rosemary
1 tsp sea salt
1/2 cup dried cranberries
1/2 cup dried golden raisins
Stir sliced rhubarb together with 1tsp salt and the rosemary and rub the salt it. Let it sit for 10 mins, then rub together again and add dried fruits. Taste and add a bit more salt if you need it to achieve a slight salty taste.
Press into a jar and the brine should rise above the mix. Top with a plastic bag filled with a little water to keep everything submerged and ferment for 5-7 days, until you get a taste you like.
Transfer to a smaller jar, seal and keep in fridge. It should last 2 months.
Fermented rhubarb with ginger and cardamom
450g sliced rhubarb stalks
1 tbsp grated fresh ginger
1/2 tsp ground cardamom
1 scant tsp sea salt
Follow the method as above, but add the ginger and cardamom instead of the dried fruit.
