Fermented rhubarb

Course Side Dish

Cuisine American

Keyword fermented fruit, ginger bug, rhubarb recipes, spring ferment

Prep Time 10

Total Time 10

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

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.