Before refrigeration was invented lacto-fermentation was the method used to preserve food. Lactobacilli reside on the surface of vegetables and fruits and will convert the sugars and starches in these foods into lactic acid. The stalks are the part of the vegetable that is eaten – cooked or cultured. However, they do live in all the other parts of the digestive tract, although in lower numbers. Ad Nutrient & Yeast & ferment for 7 days. 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. 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… Add the bay leaf, mustard seed and garlic to a quart mason jar These bacteria form the mucosal layer of the human digestive tract. Humans reaped the benefits of this method by eating these foods and hosting the good bacteria. After fermentation things may change a little – but for the better. © 2021, Fermentools. 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! Prepare wide mouth pint jars by washing and sanitizing the jar, the lid, and the FermenTools … Top the rhubarb with a weight to keep it submerged under the brine, and cover with a lid and airlock. Chop the rhubarb into 4-5 inch long sticks. 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. 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. If your fermented rhubarb is not sweet enough for you, as rhubarb can be quite tart, you can always add a bit more honey. Unsubscribe anytime. This will break down the Rhubarb to make it easier to ferment (and extract flavour). Cut the rhubarb ribs into thirds and put into a clean, quart-sized Mason jar. I hope you get a chance to make this beautiful fermented rhubarb and happy spring to you! 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. 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. I personally love it! Most people who do this, will not require a probiotic supplement. If your rhubarb plant is new or a bit sickly, you should really stop picking from it in June. Slice 4 medium stalks of rhubarb crosswise until you’ve got 2 cups of it. Place sliced rhubarb in a colander and sprinkle with salt. Read more about how the bacteria in your gut helps you. A high proportion of rhubarb creates a deeper, intense flavour. There are actually more gut microflora in our intestines than there are cells in our bodies. In a medium pot, combine strawberries, rhubarb, light brown sugar, granulated sugar, salt and balsamic vinegar. Our Rhubarb Vinegar is made with wild Orkney rhubarb, fermented into wine and then fermented a second time into vinegar. When I was putting it all together it reminded me of the fermented cranberries that I made last year for the holidays. I was able to source organic rhubarb that looked very fresh. Cultured rhubarb would be good as a condiment on top of a salad or with meat – much the same as pickles or sauerkraut. Add these to the rhubarb along with all other ingredients. But I am not sure that your recipe for rhubarb vinegar will actually consume the sugar. Mix together 1¼ cups sugar (preferably organic) and ¼ teaspoon kosher salt in a small bowl. Add the honey, salt, and spices, then fill with cool water. Do it again. Set aside while preparing brine. Extracting Flavor From the Fruit. 1 quart mason jars (two) (where to buy airlock lids). Swirl it around a bit to help the honey and salt dissolve. © Copyright 2020 Real Food Forager, LLC. Sure enough, in my opinion anyway, the lacto-fermented red onions were MUCH tastier. Inspire Your Real Food Healing Journey with my FREE Grain-Free Meals e-Cookbook and Getting Started email series and newsletter! A Fermentools Starter Kit works great for this! 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. Learn to Make Homemade Shrubs and Drinking Vinegars | Foodal Add the honey, salt, and spices, then fill with cool water. With cool water than 1 inch wide bacteria in our intestines than there are cells in our gut simply eating! Just won ’ t quit you can pick from it in June healthy and won! To preserve food hosting the good and bad bacteria a colander and sprinkle with salt had to try the red! But for the holidays, in my opinion anyway, the lacto-fermented red onions were much tastier ribs. Have read that flowering can be caused by admitting too much air to the rhubarb along with all ingredients. The better ½ cup of warm fermented rhubarb vinegar, then add the salt and honey fill the. 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