Lacto-Fermented Rhubarb

Yield

Yield

2000 ml

Prep ingredients

• 2000 g Fresh Rhubarb
• 100 g Caster Sugar
• 3 g Salt

Instructions

Wash and dice the fresh rhubarb. Combine 2kg in a big vacuum bag with salt and sugar. Vacuum seal and let ferment for around 7 days (until the bag is full of CO, CO2 and H2). Once fermented separate liquid from solid, add 0.5% Pectinex, centrifuge the liquid then run through a coffee filter. Blend the solid, add 0.5% Pectinex, let it rest and strain through a super-bag. All the liquid obtained has to be processed through centrifuge, coffee-filtered and mixed together with the rest of the batch.