Fermented rhubarb infused with ginger and cardamom from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 320) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

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

  • Eat Your Books

    Ferments for 5-7 days.

  • Ganga108 on February 19, 2025

    I am making this variation that has 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. One of my favourites so far with this book. (Made in January.)

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