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Fermented rhubarb hot sauce

• Kenji Morimoto

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Makes 750ml

Easy

Prep: 15 mins

plus 10 days fermenting

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Perfect in dressings, marinades or to kick-start your next batch of hot sauce

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Try our fermented rhubarb hot sauce, then check out more fermented foods such as kimchi, sauerkraut and lacto-fermented carrots.

During the final step, feel free to adjust the flavour with additional forms of acidity (such as apple cider vinegar) or sweetness (such as honey).

Kenji says: "I love rhubarb and I’m always looking for new and fermented ways to capture its fleeting season, and this hot sauce is fantastic. Customisable as long as you stick to the salt percentages and remember to keep the brine. Perfect in dressings, marinades or to kick-start your next batch of hot sauce."

Fermented rhubarb hot sauce recipe

Ingredients

• 400g rhubarb

  finely chopped

• 100g mixed chilli peppers

  destalked and halved (try a mixture of scotch bonnets for heat plus milder chillies)

• 50g shallots

  roughly chopped

• 20g ginger

  thinly sliced

• 10g garlic

  smashed

• 3-4 thyme sprigs

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Method

• step 1

  Put a jar on a kitchen scale and set it to zero. Drop in all the ingredients then fill with water, ensuring that everything is submerged. Note the total weight of the ingredients then calculate 3% of the weight – this will be the amount of salt you need to add.

• step 2

  Add the salt and mix well, close the jar with the lid slightly open and leave it to ferment at room temperature for seven to 10 days – if you tighten the jar’s lid, remember to burp the jar during the first few days. Once the fermentation starts to slow down (less bubbles), start tasting the fermented rhubarb.

• step 3

  Once you’re happy with the flavour, strain the ingredients (keeping the brine) and blitz in a food processor or blender. You may prefer it in a chunkier form, so take your time tasting it, adjusting it with the reserved brine to loosen the hot sauce. Keep in the fridge for long-term storage.

More rhubarb recipes

Authors

Kenji Morimoto

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