Rhubarb Relish

This recipe provides a unique twist to the traditional rhubarb flavor by incorporating the technique of fermentation. Fermenting rhubarb adds depth and complexity to its taste, creating a tangy and slightly sour relish that pairs well with various dishes. The addition of dried fruit and aromatic rosemary enhances the overall flavor profile, making this fermented rhubarb relish a delightful accompaniment to meals. With minimal ingredients and easy-to-follow instructions, you can enjoy the benefits of fermentation and savor the distinctive taste of this homemade relish.

Yield: Approximately 1 pint

(Fermentation vessel: 1 quart)

INGREDIENTS:

• 5–6 rhubarb stalks
• 1 heaping tablespoon minced fresh rosemary
• 1–1¼ teaspoons unrefined sea salt
• ½ cup dried cranberries
• ½ cup dried golden berries

INSTRUCTIONS:

1. Rinse the rhubarb stalks in cold water.
2. Cut thick rhubarb stems lengthwise once or twice (twice if they’re very thick), then slice the sections crosswise. Aim for 2 cups of thin rhubarb slices.
3. Place the rhubarb slices in a bowl and add the minced rosemary.
4. Sprinkle 1 teaspoon of salt over the mixture and vigorously massage it into the rhubarb to release the water.
5. Allow the bowl to sit, covered, for 10 minutes, then massage the mixture again.
6. Mix in the dried cranberries and golden berries.
7. Taste the mixture and add more salt if necessary, ensuring a slightly salty flavor without overwhelming the relish.
8. Transfer the rhubarb mixture into a quart-sized jar, pressing it down with your fist or a tamper as you go to remove any air pockets.
9. More brine will release at this stage, and you should see brine above the mixture.
10. Place a quart-sized ziplock bag on top of the ferment, pressing it down onto the surface.
11. Fill the ziplock bag with water, seal it, and use it as both a follower and a weight.
12. Set aside the jar on a baking sheet in a location out of direct sunlight and cool temperature for 5 to 7 days.
13. Check the ferment daily to ensure the mixture remains submerged, pressing it down if needed to bring the brine to the surface.
14. It is normal to observe a layer of scum on top, which is generally harmless. Consult the appendix if you have any concerns.
15. Starting from day 5, you can begin testing the ferment.
16. The initial puckering sourness of the rhubarb will have mellowed, resulting in a pleasantly acidic flavor reminiscent of lemon juice.
17. Spoon the fermented rhubarb relish into a smaller jar, ensuring the rhubarb is completely submerged in its brine.
18. Screw on the lid tightly and store the jar in the refrigerator.
19. The fermented rhubarb relish can be refrigerated and enjoyed for up to 2 months.

TIPS:

• Use fresh and high-quality rhubarb stalks for the best flavor and results.
• Adjust the amount of salt according to your taste preferences. Start with the suggested measurement and add more if needed.
• Ensure that the rhubarb slices are thin to allow for better fermentation.
• Massaging the salt into the rhubarb helps draw out moisture and kick-starts the fermentation process.
• Allow the mixture to sit for 10 minutes before massaging again to ensure the flavors combine well.
• Use a tamper or your fist to press the rhubarb mixture down in the jar, removing any air pockets and ensuring it is fully submerged in brine.
• Keep an eye on the ferment during the fermentation period to ensure the mixture remains submerged. Press it down gently if needed.
• The scum that may form on top of the ferment is generally harmless and can be skimmed off if desired.
• Taste the ferment starting from day 5 to determine the desired level of sourness. Let it ferment longer if you prefer a more pronounced flavor.