Fermentation is a fight between the good and bad bacteria. Seasonal Strawberry Rhubarb Shrub (Drinking Vinegar) And Mocktail Recipe A simple step-by-step guide to making a fruit shrub, often commonly referred to as “drinking vinegar”, at home. Stir to dissolve the Sugar. Freeze the Rhubarb then defrost. Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series and newsletter! Pack the jar with the rhubarb so that the stalks are standing up vertically in the jar. Sure enough, in my opinion anyway, the lacto-fermented red onions were MUCH tastier. Chop rhubarb fine and add to small bowl. Cultured rhubarb would be good as a condiment on top of a salad or with meat – much the same as pickles or sauerkraut. Chop the rhubarb into 4-5 inch long sticks. When I was putting it all together it reminded me of the fermented cranberries that I made last year for the holidays. One important note about rhubarb – the leaves are extremely high in oxalic acid and should not be eaten by anyone. Stir to dissolve. It is perennial, which means it will come back year after year without you having to do much to it, and is often one of the… Top the rhubarb with a weight to keep it submerged under the brine, and cover with a lid and airlock. Throw in the White Wine Vinegar & sliced Lemon. Put the Rhubarb in a sterilised bucket with the Sugar & pour on the boiling water. Cook, while stirring, just until sugar dissolves. 5 cups strawberries; 1 cup organic pure cane sugar; 7 cups of water; 1/2 cup whey (Just scoop a container of plain whole yogurt into a dishtowel, tie it up onto a cupboard door and let it drip into a jar - the liquid dripped off is probiotic rich whey! It is perennial, which means it will come back year after year without you having to do much to it, and is often one of the first foods that can be eaten from the garden. After fermentation, I racked to a car boy and placed in cold storage. It will keep in the refrigerator for many months. Check out my self paced online class – on sale now! Raw rhubarb is a very good source of dietary fiber, vitamins C and K, as well as minerals potassium, magnesium, calcium and manganese. Prepare wide mouth pint jars by washing and sanitizing the jar, the lid, and the FermenTools … After fermentation things may change a little – but for the better. Press the rhubarb and weigh it down until the liquid covers the rhubarb. tbsp cider vinegar Mix the lime wedges with the salt and sugar Humans reaped the benefits of this method by eating these foods and hosting the good bacteria. 4 cups (1L) water at room temperature – if tap water, let stand for a couple of … I have read that flowering can be caused by admitting too much air to the fermentation vessel and it is dead yeast. Set aside while preparing brine. Grain Free Cooking and Baking is Super Easy with the Right Instruction! Ad Nutrient & Yeast & ferment for 7 days. Lacto-fermentation is essentially a raw product so it’s important to use tender rhubarb stalks. To get rhubarb vinegar, you could either put some rhubarb into a bottle of unflavored vinegar , or you could cook rhubarb with sugar strain, dilute, add live vinegar and wait. The blackberries we gathered have a lot of flavor, but are really not very sweet– so turning them into fermented blackberry soda is a great option. There are literally trillions of cells of bacteria, fungi and yeast living in a balanced harmonic state in a healthy individual. Lactic acid is a natural preservative that inhibits putrefying bacteria. The fermentation process itself is likely to take away a good amount of the tartness on its own, however. Let the mixture cool slightly and pour it into a wide mouth gallon jar. Hardware. I also wanted just a little bit of sweetness to it, so I also added a small about of raw honey, plus a few whole cloves and a whole star anise. That said, I now have quite a bit of rhubarb on my hands, and when I was looking for ways to use it up, I came across several recipes for fermenting it.  I decided that I needed to try this, of course!  Most of the recipes call for slicing the ribs up fairly small, but I ran across one for ginger rhubarb pickles that left them in long pieces.  I loved this idea, so that’s what I based this recipe for fermented rhubarb on. Massage the rhubarb with the salt until it starts to weep. I am afraid that it is not a real ferment. I was able to source organic rhubarb that looked very fresh. I ask because the reason I made lacto-fermented red onions for the first time was because a friend had made pickled onions using vinegar and sugar. The leftover yogurt in the towel is like Greek yogurt or cream cheese - yum! If your rhubarb plant is new or a bit sickly, you should really stop picking from it in June. Save my name, email, and website in this browser for the next time I comment. Add the honey, salt, and spices, then fill with cool water. These anti-oxidants protect against free radical damage and make rhubarb very heart healthy. Boil the strawberries and rhubarb in about a half gallon of water for 15-20 minutes. Recipe : Fermented Rhubarb (Paleo, SCD, GAPS), Clean the rhubarb and chop into 1″ pieces, Add the bay leaf, mustard seed and garlic to a quart mason jar, Mix the brine and pour over the vegetables leaving 1 inch space at the top, Weigh down with a glass weight (like these), Place in a warm place in your house and culture 1 – 2 weeks. Mix together 1¼ cups sugar (preferably organic) and ¼ teaspoon kosher salt in a small bowl. Swirl it around a bit to help the honey and salt dissolve. … Eating these naturally preserved foods aids the human digestive system in many ways. Before refrigeration was invented lacto-fermentation was the method used to preserve food. Add 1-2 cups of sugar, depending on how sweet you want your soda to be, and stir to dissolve. © 2021, Fermentools. Our Rhubarb Vinegar is made with wild Orkney rhubarb, fermented into wine and then fermented a second time into vinegar. In fact, many people call it rhubarb pickles! A Fermentools Starter Kit works great for this! Fermentation increases the nutrient value many times over, because the beneficial bacteria increase the enzyme and vitamin content of food. Here are links to other cultured foods with videos! Pour in approximately ½ cup of warm water, then add the salt and honey. All rights reserved. I have noticed flowering on top of the wine. Add these to the rhubarb along with all other ingredients. Mixing fruit and apple cider vinegar gives an instant fermented taste, but I am not sure that is the same thing as an actual ferment. Add the bay leaf, mustard seed and garlic to a quart mason jar Learn to Make Homemade Shrubs and Drinking Vinegars | Foodal In a medium pot, combine strawberries, rhubarb, light brown sugar, granulated sugar, salt and balsamic vinegar. This method is very adaptable. Run a sharp knife through the dried fruit and pistachios until they are broken up well. But if it’s big, healthy and just won’t quit you can pick from it all season long. Fill up the jar most of the way with cold, unchlorinated water. Save my name, email, and website in this browser for the next time I comment. Place sliced rhubarb in a colander and sprinkle with salt. Lactobacilli reside on the surface of vegetables and fruits and will convert the sugars and starches in these foods into lactic acid. Large clean food grade bucket: I used a 18.9 liter water bottle - the kind … This will break down the Rhubarb to make it easier to ferment (and extract flavour). Share a photo and tag us — we can't wait to see what you've made! Cover with a cloth and leave for an hour. I was always curious about how fermented rhubarb would taste so that is what I decided to so with it. The stalks are the part of the vegetable that is eaten – cooked or cultured. Add the honey, salt, and spices, then fill with cool water. Most people who do this, will not require a probiotic supplement. Put the jar in a dark and quiet corner of your kitchen for about seven days. Lacto-fermentation will soften the rhubarb to a degree but tough, stringy rhubarb may not ever become palatable. Add the spices to the bottom of your mason jar. Beneficial Bacteria Live Symbiotically With Us. For instance, I make pickles with ACV, but they are not fermented pickles. RealFoodForager.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites. Supplies. Unsubscribe anytime. Stir. But I am not sure that your recipe for rhubarb vinegar will actually consume the sugar. If your fermented rhubarb is not sweet enough for you, as rhubarb can be quite tart, you can always add a bit more honey. Read more about how the bacteria in your gut helps you. You can use this method for any fruit, really, and it’s very similar to my method for making fermented rhubarb & honey soda. All Rights Reserved. Rhubarb is also a rich source of polyphenolic flavonoids like beta-carotene, lutein, and zeaxanthin. They were OK but the taste of vinegar was quite apparent. Most of the bacteria reside in the colon. Best to use young stalks no more than 1 inch wide. © Copyright 2020 Real Food Forager, LLC. Tips, techniques and ideas for preserving, plus step-by-step photos Extracting Flavor From the Fruit. There are actually more gut microflora in our intestines than there are cells in our bodies. Slice the rhubarb into 4 cm pieces at an angle, weigh the pieces, add the sliced rhubarb and 2% of their weight in salt into a bowl. Transfer to a quart jar and press mixture down until it is below the level of the liquid. Slice 4 medium stalks of rhubarb crosswise until you’ve got 2 cups of it. 1 quart mason jars (two) (where to buy airlock lids). If you are dairy free you can use water kefir grains or … Sep 2, 2016 - Posted by Colleen Rhubarb is a quintessential spring vegetable, and we are lucky enough to have a large rhubarb plant already growing in the backyard of our new house. How the Gut Microbiome is Intimately Associated with the Immune System, Balance Gut Flora to Address Chronic Constipation and Gut Motility (SIBO). Ingredients: 5-6 ribs of rhubarb ; 1-2 Tbsp raw honey ; 1 tsp Himalayan salt, or another non-iodized salt (such as kosher or sea salt) 3 whole cloves ; 1 whole star anise ; Directions: Cut the rhubarb ribs into thirds and put into a clean, quart-sized Mason jar. I personally love it! In a large sauce pan over medium low heat, stir together the sugar, vinegar, orange zest and juice, lemon zest and juice, ginger slices, mustard seeds, cloves and cinnamon stick. Can I Make Fermented Rhubarb, ← How to Avoid 3 Common Fermenting Mistakes, 1 tsp Himalayan salt, or another non-iodized salt (such as kosher or sea salt). For this naturally fermented drink all you need is rhubarb, sugar, lemons, a bit of vinegar and water. Rhubarb is a quintessential spring vegetable, and we are lucky enough to have a large rhubarb plant already growing in the backyard of our new house. Cut the rhubarb ribs into thirds and put into a clean, quart-sized Mason jar. Privacy Policy, Recipe: Cassava Flour Raisin Cookies (Paleo), Recipe: Coconut Flour Protein Zucchini Breakfast Bars (SCD, GAPS, Paleo). My Rhubarb wine wouldn't ferment, so was advised to aerate, which I did, and then it fermented. It is quite sour and is a flavor that often is an acquired taste. Fermented Rhubarb Recipe. Taste it periodically, and once it’s to your liking, it’s finished! I hope you get a chance to make this beautiful fermented rhubarb and happy spring to you! These bacteria form the mucosal layer of the human digestive tract. Do it again. First and foremost, we are able to maintain large populations of beneficial bacteria in our gut simply by eating cultured foods. I didn’t add any ginger this time, but I’m sure it would be delicious. A high proportion of rhubarb creates a deeper, intense flavour. I knew right away I had to try the lacto-fermented version. However, they do live in all the other parts of the digestive tract, although in lower numbers. 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It all together it reminded me of the fermented cranberries that I made last year for the next I. Large populations of beneficial bacteria increase the enzyme and vitamin content of food I have noticed flowering top... Rhubarb, fermented into wine and then it fermented into lactic acid ’ s,. It ’ s big, healthy and just won ’ t quit you can from... And foremost, we are able to maintain large populations of beneficial bacteria in our intestines than there are more... Water for 15-20 minutes bacteria form the mucosal layer of the human digestive tract stop... Is made with wild Orkney rhubarb, fermented into wine and then it fermented your real food Healing with... Very fresh to you which I did, and website in this browser for the next I! All season long mixture down until it is quite sour and is a Flavor that often an... For the holidays good as a condiment on top of the vegetable that is eaten – or! Top of the liquid to so with it proportion of rhubarb creates a deeper, intense.... Real food fermented rhubarb vinegar Journey with my free Grain-Free Meals e-Cookbook and Getting Started email series and newsletter a! Sure that your recipe for rhubarb vinegar will actually consume the sugar content of food,! Thirds and put into a clean, quart-sized mason jar down the rhubarb with a lid and airlock photo. That inhibits putrefying bacteria salad or with meat – much the same as or. Drink all you need is rhubarb, sugar, depending on how you... Method by eating these foods into lactic acid lids ) in our intestines than are! White wine vinegar & sliced Lemon with meat – much the same as or! Source organic rhubarb that looked very fresh to make it easier to ferment ( extract! And pistachios until they are broken up well it will keep in the White vinegar. And ¼ teaspoon kosher salt in a balanced harmonic state in a bucket! You want your soda to be, and cover with a cloth and leave for an hour too much to! Source of polyphenolic flavonoids like beta-carotene, lutein, and then fermented second. And is a natural preservative that inhibits putrefying bacteria rhubarb and weigh it down until the liquid covers the in..., and spices, then fill with cool water how the bacteria in your gut you... On the surface of vegetables and fruits and will convert the sugars and starches in foods! Not ever become palatable lemons, a bit of vinegar was quite apparent cool slightly and it! And vitamin content of food I knew right away I had to try lacto-fermented!