Fermented rhubarb
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Diced rhubarb fermented in sweetened water with a yeast-based starter like a ginger bug, for a tart, lightly fizzy treat.
Ingredients
- 1/4 cup sugar
- 1 cup of filtered water or enough to cover
- 1/4 cup of yeast-based starter culture (for example a ginger bug)
- 2 cups of rhubarb diced (approximately 6 stalks)
- 1 inch of ginger optional
Equipment
- mason jars
- fermentation weight
Directions
- Stir the water and sugar together in a glass jar until mostly dissolved, then add the culture.
- Cut the rhubarb into bite-sized pieces. Wash the ginger without peeling it, and cut it in half if you are using it.
- Put the rhubarb and ginger in the jar and add filtered water to keep the fruit covered, leaving at least 1 inch headroom.
- Cover with a cloth held on by a rubber band or jar ring, and ferment on the counter for 2-3 days.
- At 3 days it should taste mild and sweet. Serve it whole or puree it into a sauce. Any sparkle fades after a few days in the fridge.
- Refrigerate for up to 2 months, or freeze in straight-sided mason jars.
Notes
The leftover liquid can start at least two more batches, or be made into a cordial mixed with sparkling water. Use only rhubarb stalks; the leaves are toxic. Discard if moldy or off-smelling.