I don’t know if rhubarb is still available further south, but here it’s still hanging around. So I thought I’d share my latest post from the Plan to Eat blog: lacto-fermented rhubarb chutney.
You can head over to read the full recipe plus more photos. I highly recommend this ferment as an addition to homemade yogurt or pancakes. Yum.
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Thank you! I have actually been looking for a recipe for rhubarb chutney for a few weeks now- my rhubarb is going crazy, and I’m trying to put it up in as many ways as possible. I haven’t lacto-fermented any, though… I want to do some lacto fermented rhubarb as well as some chutney.
I forgot to mention I did make some naturally fermented rhubarb soda- the recipe isn’t my own, the link to the original is in my post, but it’s loosely based on the ginger beer recipe in Wild Fermentation. http://crunchythriftycool.blogspot.com/2011/05/rhubarb.html
I would love to try this. Just a question, is it ok to use regular rhubarb? I’m not growing it and my grocery store doesn’t have organic rhubarb.
Linda – I don’t see why not!
Oh my goodness! You’ve treated us with a jewel! Thanks!
I noticed that in Nourishing Traditions on page 111 it says that strawberries are not suitable for lact-fermentation because they are too acid. I hope no body ruined a recipe.
soooooooo sad!!!! i didnt push it down enough. i left mine out for 3 days and tossed it into the fridge w/out opening it to look at it. just opened it to use w some pancakes and it looks like a science experiment. a layer of green and fuzzy on top. i am so sad about it, and i cant bring myself to throw it away LOL. and it was the last of our rhubarb for the season. oh well ya live, ya learn, right 🙂
should i just scrape the fun off the top and use it ?! 🙂