Smoky Beetroot & Rhubarb Kimchi - River Cottage

Ingredients

• Makes about 500g
• 300g beetroot
• 100g rhubarb
• 1 litre filtered water
• 40g sea salt
• 1 chipotle chilli, finely chopped or 1 tsp chipotle chilli flakes
• A pinch of salted and smoked chillies
• 3 garlic cloves, peeled and finely chopped
• 1 tbsp freshly grated ginger
• 1/4 tsp ground cinnamon
• 1 star anise
• 5 bay leaves
• Fermentation time
• 7-14 days