Lacto-Fermented Rhubarb Chutney

I don’t know if rhubarb is still available further south, but here it’s still hanging around. So I thought I’d share my latest post from the Plan to Eat blog: lacto-fermented rhubarb chutney.

You can head over to read the full recipe plus more photos. I highly recommend this ferment as an addition to homemade yogurt or pancakes. Yum.

Similar Posts

7 Comments

  1. Thank you! I have actually been looking for a recipe for rhubarb chutney for a few weeks now- my rhubarb is going crazy, and I’m trying to put it up in as many ways as possible. I haven’t lacto-fermented any, though… I want to do some lacto fermented rhubarb as well as some chutney.

  2. I would love to try this. Just a question, is it ok to use regular rhubarb? I’m not growing it and my grocery store doesn’t have organic rhubarb.

  3. I noticed that in Nourishing Traditions on page 111 it says that strawberries are not suitable for lact-fermentation because they are too acid. I hope no body ruined a recipe.

  4. soooooooo sad!!!! i didnt push it down enough. i left mine out for 3 days and tossed it into the fridge w/out opening it to look at it. just opened it to use w some pancakes and it looks like a science experiment. a layer of green and fuzzy on top. i am so sad about it, and i cant bring myself to throw it away LOL. and it was the last of our rhubarb for the season. oh well ya live, ya learn, right 🙂

    should i just scrape the fun off the top and use it ?! 🙂

Comments are closed.