Fermented rhubarb infused with ginger and cardamom from Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes (page 224) by Kirsten K. Shockey and Christopher Shockey

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Notes about this recipe

  • Ganga108 on February 10, 2025

    This was such a success. When I was making it - at first there was not enough brine - I may not have sliced thinly enough or massaged well enough. So after waiting a while and still no brine, I emptied it out and gave it a quick whizz in the small processor. I added a pinch more salt, mixed it well, replaced in the jar and tamped down - success, enough brine now. (I'd use the processor again next time, after I add the salt. Superb result! I am addicted to it. It is gorgeous and delicious. Lemony with a hint of sweetness and some deeper flavours. NOTE TO SELF: Make a double recipe next time.

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