Stone pickled ginger rhubarb
Alcoholic beverages
Lately, I have been captivated by lacto-fermented pickling. The history is pretty convincing. I have been appreciating why I love kimchi so much. I now realize that my grandmother made sauerkraut using this method for decades. So I am experimenting wildly with different combinations and cuts. This recipe is a variation on a plain rhubarb recipe which Sharon Kane has developed using horseradish or Swiss chard leaves on top. Here I am combining rhubarb with ginger (some with beets) with grape leaves. Two weeks later these came out really well I am happy to report!
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