La la la la la la la LA LAAAAAAAAAH. La la la la la la la. LA. LA. LAAAAAAHHHHHHH.
Sing along with me, the Rhubarb Kimchi Song. As Plum Kimchi heralded autumn, Rhubarb Kimchi will greet the spring. La La lalalalalalahhhh.
I pulled some stalks from a perennial bed I’d made last year. Everything’s come up again, which is satisfying for a not-great gardener like me.
Removed the poisonous leaves, and sliced the pink stalks.
And added some sea salt, some orange zest, and juice of that orange. And some spring onions.
And massaged the mix with a paste of chilli powder, garlic, ginger, onion seeds (kalonji/ nigella), and a little sugar.
And smushed it down in a jar. (The jar doesn’t need to be covered with a lid actually. And I’ll keep it on a plate, because in the next few days the fluid is going to rise and fall.)
Rhubarb Kimchi Recipe
12 oz/ 30 kg/ 3ish cups sliced rhubarb (about 8 med stalks)
a bundle of spring onions (scallions), sliced
2 tablespoons sea salt
Juice of an orange, and its zest
Make a paste and massage into the mix:
3 generous tablespoons hot pepper powder, Korean the best!
5 cloves garlic, minced
a mini-thumb of ginger, grated
(Wild Garlic leaves would be gorgeous in here!)
a teaspoon of sugar (if you are someone who doesn’t mind sugar)
3 tablespoons onion seed (I thought the bitter would be fab with the sour of the rhubarb)
Mush down in a crock or jar and so that liquid rises to the top. Keep the jar on a saucer in case it overflows. Keep in a cool place, and eat in a few days, or store in a very cool place when fully fermented.
La la lalalalala laaaaaahhhhhh— it’s tangy and sour and spicy right away, and every half hour interval you can wait for a nibble, it gets better and better. New heights for rhubarb, and for kimchi, two joy-producing foods indeed.
PS– I must cite yesterday’s perusal of this wonderful Indian rhubarb aachar-style pickle as an inspiration. Can’t wait to try this as my next Rhubarb Reverie.