Did you know rhubarb has 45% of the daily value of vitamin K, is rich in vitamin C, vitamin A, B vitamins, and contains good sources of iron, potassium and other minerals? One cup of cooked rhubarb contains just as much calcium as a glass of milk! (source)
I have so much rhubarb growing in my garden, but it seems the only way to serve it is drenched in sugar. So, I decided to branch out and try something new.
Kimchi is a fermented food that originated in Korea. Fermented foods like kimchi contain 100 times more probiotics than a supplement. Just one small spoonful of kimchi will give you more probiotics than an entire bottle of probiotics. I try to eat fermented foods everyday. Save yourself some money and support your gut health by making some today!
It is awesome on salads, hamburgers, rice bowls or just eaten by the spoonful. But my favorite way to eat kimchi is mixed with eggs for breakfast.
This Rhubarb Kimchi is the perfect mix of sweet and salty, spice and tange. I'm not really one to measure, but this is a pretty close estimate. I tripled this batch and it made two quarts and a little extra.
Mix rhubarb, onions, chili pepper, salt, and orange zest in a large bowl.
Peel orange and add orange to a blender with the ginger and garlic. Blend until pureed. Add to mixture.
Mix everything in large bowl for 3-4 minutes (or just let it set for a bit to create moisture).
Grab the kimchi and press it firmly into the bottom of a glass jar - I use mason jars.
Pour the spicy brine over the kimchi until everything's submerged under the brine. (If short on brine, add water to the jar)
Place a lid on the kimchi and seal tight.
Place on the counter for 3 days. Taste every day until its at the desirable texture. Fasten lid keep chilled in fridge.