Print

Lacto-Fermented Rhubarb Pickles with Ginger

Close-up of bright pink rhubarb stalks submerged in liquid inside a mason jar for Lacto-Fermented Rhubarb Pickles with Ginger.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make tangy, probiotic rhubarb pickles using traditional lacto-fermentation combined with the spice of fresh ginger. This recipe guides you through safe vegetable fermentation for a unique condiment.

Ingredients

Scale
  • 1 pound fresh rhubarb stalks, cut into 1-inch pieces
  • 1 inch fresh ginger, thinly sliced
  • 3 cups filtered water
  • 1.5 tablespoons non-iodized salt (kosher or sea salt)
  • 1 teaspoon whey or a small starter culture (optional, for faster fermentation)

Instructions

  1. Prepare the brine: Dissolve the salt completely in the filtered water. Stir until the water is clear. This creates a 2% salt brine, suitable for safe vegetable fermentation.
  2. Pack the jars: Place the cut rhubarb and sliced ginger into clean, wide-mouth quart-sized mason jars. Distribute the rhubarb evenly.
  3. Add the brine: Pour the salt brine over the rhubarb and ginger, leaving about 1 inch of headspace at the top of the jar. If using whey or starter culture, add it now.
  4. Submerge the vegetables: Place a fermentation weight on top of the rhubarb to keep it fully submerged beneath the brine. This step is crucial for safe vegetable fermentation.
  5. Seal the jars: Affix an airlock lid or loosely place a standard lid on the jar. Airlocks allow gases to escape without letting air in.
  6. Ferment: Place the jars in a cool, dark place, ideally between 65°F and 72°F. Check daily for signs of active fermentation, such as bubbles rising.
  7. Monitor fermentation: For the first few days, check the jars daily. If using a standard lid, ‘burp’ the jar (briefly open and close the lid) once or twice a day to release pressure. Active fermentation usually begins within 24 to 72 hours.
  8. Taste and finish: Allow the pickles to ferment for 5 to 10 days, tasting after day 5. When the flavor is tangy enough for your preference, remove the weights and secure the lids tightly.
  9. Store: Transfer the finished lacto fermented rhubarb pickles to the refrigerator. They will keep for several months.

Notes

  • Use only non-iodized salt for vegetable fermentation; iodine can inhibit beneficial bacteria growth.
  • Ensure all rhubarb stays below the brine line to prevent mold growth.
  • The texture will soften slightly during fermentation, resulting in a tangy rhubarb preserves.
  • If you see white film (kahm yeast) on the surface, skim it off; it is generally harmless but indicates too much air exposure.

Nutrition

Find it online: https://cravybite.link/lacto-fermented-rhubarb-pickles-with-ginger/