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Small-Batch Rhubarb Kimchi

Close-up of bright pink rhubarb pieces coated in red chili paste for Small-Batch Rhubarb Kimchi in a glass jar.
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Make a small batch of tangy and spicy rhubarb kimchi using seasonal spring rhubarb. This recipe is perfect for trying out unique fermentation flavors.

Ingredients

Scale
  • 1 pound fresh rhubarb stalks, cut into 1-inch pieces
  • 1/4 cup coarse sea salt
  • 1/4 cup gochugaru (Korean chili flakes)
  • 2 tablespoons fish sauce (or soy sauce for vegetarian)
  • 1 tablespoon minced fresh ginger
  • 1 tablespoon minced garlic
  • 1 teaspoon sugar
  • 1/4 cup water

Instructions

  1. Place the cut rhubarb in a bowl. Sprinkle with the sea salt. Toss to coat evenly. Let the rhubarb sit for 1 hour to draw out moisture.
  2. Rinse the salted rhubarb thoroughly under cold water three times to remove excess salt. Drain well in a colander for 15 minutes. Pat the rhubarb pieces dry with paper towels.
  3. In a separate bowl, combine the gochugaru, fish sauce, ginger, garlic, sugar, and water to create the kimchi paste. Mix until a thick paste forms.
  4. Add the dried rhubarb to the paste. Use your hands to massage the paste into the rhubarb until every piece is coated.
  5. Pack the mixture tightly into a clean, small-mouth glass jar (about 1-pint size), pressing down to remove air pockets. Leave at least 1 inch of headspace.
  6. Seal the jar loosely or use an airlock lid. Let it sit at room temperature (68-72°F) for 24 to 48 hours, checking daily for fermentation activity (small bubbles).
  7. Once you see active bubbling, transfer the jar to the refrigerator. Your small batch kimchi is ready to eat, though the flavor will deepen after a few days in the cold.

Notes

  • Use young, firm rhubarb stalks for the best texture in this fermented vegetable recipe.
  • For a beginner small batch fermentation, taste the brine after 24 hours at room temperature before refrigerating.
  • If you prefer a less salty result, reduce the initial salt to 3 tablespoons.

Nutrition

Find it online: https://cravybite.link/small-batch-rhubarb-kimchi/