Fermenting rhubarb is a delightful way to preserve its unique flavor and create a tangy, sweet pickle. The process typically takes 5 to 7 days, but for a truly exceptional taste, I recommend leaving the pickles to ferment for a month. This longer fermentation allows the flavors to meld together, resulting in a more complex and delicious end product.
To begin the fermentation process, it is important to start with ripe rhubarb. Look for stalks that are firm and brightly colored, as these will have the best flavor. Trim off any leaves or tough ends, and cut the rhubarb into desired shapes, such as slices or chunks.
Next, you will need to prepare a brine solution to ferment the rhubarb in. This is typically made with water, salt, and any desired spices or flavorings. The brine helps create the ideal environment for fermentation, inhibiting the growth of harmful bacteria while allowing the beneficial lactobacillus to thrive.
Once the brine is ready, place the rhubarb pieces into a clean, sterilized jar and pour the brine over them, making sure the rhubarb is fully submerged. It's important to use a jar with an airtight lid to create an anaerobic environment for fermentation. You can also use a fermentation weight or a clean, food-safe object to keep the rhubarb submerged in the brine.
After sealing the jar, store it in a cool, dark place for 5 to 7 days. During this time, the lactobacillus bacteria will begin to ferment the sugars in the rhubarb, producing lactic acid and carbon dioxide. This process creates the characteristic tangy flavor and texture of fermented pickles.
If you can resist the temptation, leaving the rhubarb pickles to ferment for a longer period will result in a more developed and complex flavor. The tartness of the rhubarb will mellow out, and the sweetness will become more pronounced. It's truly worth the wait.
Once the desired fermentation time has passed, transfer the jar of fermented rhubarb pickles to the refrigerator. This will slow down the fermentation process and help preserve the pickles. They can be stored in the fridge for up to a year, although I doubt they will last that long once you taste them!
Fermenting rhubarb pickles is a simple and rewarding process that takes 5 to 7 days for basic fermentation, but a month for optimal flavor development. The longer fermentation time allows the flavors to meld together, resulting in a tart-sweet delight that can be enjoyed for months to come. So, go ahead and make a few jars while rhubarb is at its peak of ripeness, and savor the deliciousness of homemade fermented rhubarb pickles.