Rhubarb relish from Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (page 223) by Kirsten K. Shockey and Christopher Shockey

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Ganga108 on January 22, 2025

    I am making the variation on the next page (P319-320 in the 10th Anniversary edition) with fresh ginger and cardamom, also slightly. less salt. Fingers crossed for a good result. UPDATE: EXCELLENT! Tangy, slightly sweet. Addictive - I couldn't stop giving it taste tests.

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