Its rhubarb season, and I love to enjoy seasonal food when it's at it's best and rhubarb is appearing in the shops now!
I grow my own but it's a bit slower so I bought some from Aldi a few weeks ago and made this rather delicious rhubarb, fig, ginger & goji berry fermented relish!
I used around 400g of rhubarb thinly sliced, about 60g of dried figs, then added 1.5%weight in Himalayan salt which was around 6g, massaged it a bit until I had some brine then added around a tablespoon of zested ginger & a few tablespoons goji berries to add some colour, then gave it a good mix.
I packed it all into a 500ml glass clip top jar, topped it with a wee ziplock bag filled with 1.5% brine, then closed the lid and left it to ferment at room temperature for around 10 days!
I meant to try it after 7 days but I forgot about it! I was pleasantly surprised when I remembered about it and tried it!
The figs imparted a lovely sweetness, contrasting with the tartness of the rhubarb, the zinginess of the ginger and the goji berries give a lovely pop of colour & texture, with a hint of saltiness & sour tang from the fermentation!
All in all a wee experiment which turned out rather well!!
This is a great way of using up home grown rhubarb! I am actually not a fan of rhubarb desserts since you have to add so much sugar to balance the sourness!
Fermenting it with some salt, and dried fruit like figs adds probiotics and fibre which is prebiotic, so this is a very healthy way to eat rhubarb!
7/4/2020 10:46:04 pm
July '20 I've just made this one too :) I was looking for a rhubarb pie recipe and thought this will do nicely instead and, instead of the goji berries, I used some mahonia ones from the garden. Looking forward to a zingy and tart ferment - yum. Fermenting veggies is something I do a lot of having done one of your workshops - thank you (though I've not managed the sourdough very well but that'll come in time). Regards, Sue
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