Save 25% on ckbk membership for St Patrick's Day ☘️
1 quart
Easy
Published 2017
The leaves of the rhubarb plant are poisonous; do not use them in the ferment.
Wash the rhubarb stalks well and trim off the leaves and ends. Use the quart-sized jar to measure the length you want to cut your rhubarb. I recommend cutting it 2 inches below the top of the jar to leave headspace for the brine and weight.
Add the coriander seeds to the bottom of the jar, then carefully pack the jar with the rhubarb spears, shallot, and bay leaf. Be gentle with the bay
Advertisement
Advertisement
No reviews for this recipe