I made this the other day. It is awesome! I was having a bit of trouble imagining how it would turn out beforehand, but definitely wanted to try it. Great outcome, and I’m looking for ways to use the leftover paste. Apples will be my next foray with it. So great to be able to use it in different ways. So thank you for developing this.
One question: most of my ferments are covered in liquid, which is what preserves them. This, of course, is not. And there are some air pockets in the jar. You said this will keep for quite some time. So does that mean the paste acts as a preservative?
Thank you for introducing me to the world of savory rhubarb. Both of your recipes were great, and inspired me to find that pickle recipe. I’d never done anything with rhubarb before. And now 3 different savory tries in the past two weeks.
I’ve made quite a few fruit kimchis, but I don’t think ever with rhubarb, which is ridiculous as I love rhubarb so much. You’ve filled a hole in my fermenting life I hadn’t realised with there, thank you
I'm excited to try this rhubarb kimchi recipe because it is so different. Let me just say that I eat a lot of avocados and for the last year or so I have been carving them into buttons or mini mushrooms. It takes little time or skill to be very satisfied with the results. The buttons look like they are made of horn or wood. Really beautiful and strong. I'm making the mushrooms for a fairy house class I am hoping to do through the library with kids. Have fun with your food!
You can use the remainder with other vegetables. Use the same recipe and sub in cucumber or radish etc. Or toss it through leaves and make a fresh kimchi salad like I describe in the piece. The paste keeps for 2-3 months in the fridge
Thanks so much for the quick response. I’m looking forward to trying this. I’ve made cabbage kimchi the traditional way and it smelled up my house so badly while it was fermenting I’ve not been able to do it again. This looks like a so much more friendly approach. I think the paste will be a great condiment to have around too.
I made this the other day. It is awesome! I was having a bit of trouble imagining how it would turn out beforehand, but definitely wanted to try it. Great outcome, and I’m looking for ways to use the leftover paste. Apples will be my next foray with it. So great to be able to use it in different ways. So thank you for developing this.
One question: most of my ferments are covered in liquid, which is what preserves them. This, of course, is not. And there are some air pockets in the jar. You said this will keep for quite some time. So does that mean the paste acts as a preservative?
For one more savory rhubarb recipe, if you haven’t seen it: https://www.seriouseats.com/quick-pickled-rhubarb-lemongrass-ginger-recipe. This is really delightful.
Thank you for introducing me to the world of savory rhubarb. Both of your recipes were great, and inspired me to find that pickle recipe. I’d never done anything with rhubarb before. And now 3 different savory tries in the past two weeks.
Yay so happy you enjoyed it.
So yes as the rhubarb sits with the paste, it releases liquid and it covers it. My jar in the fridge right now is covered in liquid.
I had not seen that recipe before so thanks for the link.
I’m so happy there are so many who are enjoying savory rhubarb recipes.
Wow, I thought rhubarb HAD to be cooked to be edible (not palatable). This is VERY interesting!
It’s the leaves that are toxic when eaten in large quantities but pickled rhubarb is a.o.k.
Great info to have. Thanks 🙏
Great Rhubarb Kimchi tip - it’s in season here in ukAm just about to make some so will add!
I’ve made quite a few fruit kimchis, but I don’t think ever with rhubarb, which is ridiculous as I love rhubarb so much. You’ve filled a hole in my fermenting life I hadn’t realised with there, thank you
The rhubarb worked better than expected. The tartness js so happy with the kimchi paste. I’m sure you grow your own kimchi?
Hetty, I still have some ramps, do you think they would work here instead of the scallions or would they be too much?
Absolutely!!! Ramps would be perfect
I'm excited to try this rhubarb kimchi recipe because it is so different. Let me just say that I eat a lot of avocados and for the last year or so I have been carving them into buttons or mini mushrooms. It takes little time or skill to be very satisfied with the results. The buttons look like they are made of horn or wood. Really beautiful and strong. I'm making the mushrooms for a fairy house class I am hoping to do through the library with kids. Have fun with your food!
Thank you for this. This looks awesome. Do you have suggestions of what to do with the rest of the paste? Or alternatively, how long it keeps?
You can use the remainder with other vegetables. Use the same recipe and sub in cucumber or radish etc. Or toss it through leaves and make a fresh kimchi salad like I describe in the piece. The paste keeps for 2-3 months in the fridge
Thanks so much for the quick response. I’m looking forward to trying this. I’ve made cabbage kimchi the traditional way and it smelled up my house so badly while it was fermenting I’ve not been able to do it again. This looks like a so much more friendly approach. I think the paste will be a great condiment to have around too.