Recipe Rhubarb Kimchi - KC

It's tangy, sour, and spicy, but time improves the mixture! Every half hour you can taste the difference, it gets better and better. New heights for rhubarb and kimchi, two foods that indeed bring pleasure.

INGRÉDIENTSFruit and Vegetable

• 12 oz / 3 cups sliced ​​rhubarb (about 8 medium stalks)
• 1 package sliced ​​green onions
• 2 tablespoons sea salt
• Juice and zest of 1 orange

Paste

• 3 generous tablespoons chili powder (Korean is best)
• 5 cloves garlic, minced
• 1 thumb-sized piece of ginger, grated
• (Wild garlic leaves would be wonderful here!)
• 1 tsp coffee sugar
• 3 tablespoons onion seeds (I thought the bitter would be fabulous with the sour rhubarb)

PRÉPARATION

1. Crush in a pot or jar and let the liquid rise to the top.
2. Keep the jar on a saucer in case it boils over.
3. Store in a cool place and consume within a few days, or store in a very cool place when fully fermented.