Description
A recipe for making a small quantity of tart and spicy kimchi using fresh rhubarb.
Ingredients
Scale
- 1 cup chopped fresh rhubarb (about 1/2 inch pieces)
- 1/2 cup finely chopped napa cabbage (optional, for texture)
- 1 tablespoon coarse sea salt
- 1 tablespoon gochugaru (Korean chili flakes)
- 1 teaspoon minced garlic
- 1/2 teaspoon grated fresh ginger
- 1 teaspoon fish sauce or soy sauce (for vegan)
- 1/2 teaspoon sugar
- 1 teaspoon water
Instructions
- Place the chopped rhubarb and napa cabbage (if using) in a small bowl. Sprinkle with sea salt. Mix well and let it sit for 30 minutes to draw out moisture.
- Rinse the salted vegetables thoroughly under cold water to remove excess salt. Squeeze out as much water as possible using your hands or a clean towel.
- In a separate small bowl, combine the gochugaru, minced garlic, grated ginger, fish sauce (or soy sauce), sugar, and water to create the paste.
- Add the rinsed rhubarb mixture to the paste. Mix everything until the rhubarb is evenly coated.
- Pack the mixture tightly into a clean, small jar (about 1-pint capacity), leaving about 1 inch of headspace. Press down to remove air pockets.
- Seal the jar loosely or use an airlock lid. Let it ferment at room temperature (68-72°F) for 1 to 3 days, checking daily for bubbling.
- Once the kimchi tastes slightly sour and fizzy, move the jar to the refrigerator. It is ready to eat cold.
Notes
- Rhubarb releases more water than cabbage, so pressing it firmly after rinsing is important for good texture.
- If you prefer a spicier kimchi, increase the gochugaru slightly.
- Fermentation time depends on room temperature; warmer rooms ferment faster.
- Prep Time: 20 min
- Cook Time: 0 min
- Category: Side Dish
- Method: Fermentation
- Cuisine: Korean Inspired
Nutrition
- Serving Size: 1/4 cup
- Calories: 15
- Sugar: 1
- Sodium: 250
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 3
- Fiber: 1
- Protein: 1
- Cholesterol: 0