Rhubarb & Carrot Kimchi - Cuisine Magazine - From New Zealand to the World

Name: Rhubarb & Carrot Kimchi - Cuisine Magazine - From New Zealand to the World
Ingredients: 1 tablespoon gochugaru (Korean chilli pepper powder); 1 tablespoon sumac; 1 orange, zested and juiced (4 tablespoons of juice); 3 garlic cloves, finely grated; 25g fresh ginger, peeled, finely grated; 1 teaspoon black sesame seeds; 2 teaspoons golden caster sugar; 3 tablespoons salt (not iodised); 4 tablespoons water, preferably filtered; 400g rhubarb, trimmed, cut on the diagonal into 3mm slices (380g net weight); fennel bulb, trimmed, halved, shaved into 1mm slices (340g net weight); 250g carrots, peeled and shaved into 2mm coins (250g net weight); 100g spring onions, trimmed, cut on the diagonal into 3mm slices (80g net weight)

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This adaptation of a traditional kimchi uses sharp, tangy rhubarb as a great vehicle for the flavours in this fermented pickle. If you have less of the rhubarb,

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Ingredients

1 tablespoon gochugaru (Korean chilli pepper powder)
1 tablespoon sumac
1 orange, zested and juiced (4 tablespoons of juice)
3 garlic cloves, finely grated
25g fresh ginger, peeled, finely grated
1 teaspoon black sesame seeds
2 teaspoons golden caster sugar
3 tablespoons salt (not iodised)
4 tablespoons water, preferably filtered
400g rhubarb, trimmed, cut on the diagonal into 3mm slices (380g net weight)
fennel bulb, trimmed, halved, shaved into 1mm slices (340g net weight)
250g carrots, peeled and shaved into 2mm coins (250g net weight)
100g spring onions, trimmed, cut on the diagonal into 3mm slices (80g net weight)