Fermented rhubarb

Fermented foods are a really valuable part of any cook's larder. Not only do they preserve perishable ingredients but they also add distinct flavour dimensions. Additionally, fermented foods are known to increase the bioavailibility of nutrients, improve probiotic growth and produce beneficial enzymes. All of which contributes to improved digestion and gut health which enhances immune function.

I have been fermenting for many years and it is always a fascinating process. It doesn’t always turn out right; my first batch of elderflower cordial exploded in my garage! But it's a fun project and one that has the potential to give a variety of beautiful additions to your kitchen larder.

This fermented rhubarb, as with any fermented fruit, can be used in a myriad of ways. Why not try adding it to sauces, blending it into your morning smoothie for a probiotic-rich boost, mixing it through yoghurt, swirling it into homemade ice cream or just simply adding some slices to your next cheeseboard?

Makes: 1 jar

Prep time: 20 minutes

Plus 10 days fermenting

Ingredients-

800g rhubarb, the slimmer the better, cut to the height of the jar

Deionised salt

Caster sugar

3 slices of lemon

Method-

1. Start by sterilising the jar; wash with hot soapy water, dry and pop in a hot oven for 5 minutes.

2. Trim the rhubarb to the length of the jar you plan to use. I used a 2l jar so cut the pieces to around 20cm. Put the rhubarb in the jar and place the jar on the scales. Turn the scales on and fill the jar with water; enough to cover the rhubarb.

3. Drain the water into a jug and calculate 3% of the water weight. Add that amount of deionised salt (Malden is good)and caster sugar. For example, 1.5kg of water would consist of 45g each of salt and sugar.

4. Stir the water until the salt and sugar dissolve and pour back over the rhubarb. Add the lemon slices over the top of the rhubarb and close the lid; if it is a screw top, don't screw it completely on and if it is a flip top, remove the rubber seal and close. You want to allow some fermenting gases to escape, otherwise the jar may explode.

5. Leave the rhubarb in a dark place to ferment for at least 10 days. Drain before eating.