This is another use for rhubarb. Believe it or not, it tastes like kimchi with hints of rhubarb. This is perfect adding on top of a soup once serve or using in a salad dressing.  It provides all the benefits of the beneficial bacteria from fermenting the mixture plus the ingredients are also prebiotic as well. 

You can watch the video and the recipe is below


3 cups rhubarb, cut into 1/2 inch pieces

2 tbsp sea salt

1 cup daikon radish, cut into 1/2 inch pieces

3 cloves garlic, chopped fine 

1 /2 tbsp fresh, grated ginger

1/2 cup white onion, chopped into small pieces

4 tbsp date paste (see procedure below)

1 red chili pepper, seeded and cut into small pieces

To make the date paste: Soak 8-10 pitted dates in enough hot water just to cover. Let sit for 1 hour. Put into a blender or small process and blend. Do not have to smooth – it can be a little chunky.

Put the rhubarb and sea salt in a bowl. Let sit for 30 minutes or until the juice comes out of the rhubarb. Add the rest of the ingredients and mix well. Transfer the mixture to a wide-mouth 750 ml Mason Jar. Pack it down until all the ingredients are covered by the juice.

Leave 1 inch of space at the top of the jar to leave room for the gas build up. Put on the lid and twist it tight. Turn the jar upside down each day for the first four days to make sure the bits that can poke up above the liquid get covered with some brine. After four days, there will be enough gas build up in the air space to prevent any mold or bad bacteria to grow. 

Let ferment for 7 – 14 days. Once it has been fermented, store in the refrigerator.