Allotment Gardening Advice Help Chat
Eating and Drinking => Cooking, Storing and Preserving => Topic started by: Candide on June 06, 2022, 16:44
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My eldest lad is an enthusiast for fermenting. I asked about doing rhubarb without using the salt method; he suggested using kefir or a live yoghurt. I asked him how long to leave it and he told me his had been inedible and got chucked. Hmm.
Anyone tried this and had better results?
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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.
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Thanks N S. I'll give your versions a try and pass them on to the lad
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Just had a taste of the rhubarb relish from the recipe NS posted. Mmmvery good indeed. Will tuck it in fridge for another week