Lacto-fermented rhubarb

Lacto-fermented rhubarb

Do you know about lacto-fermentation and its multiple benefits? 

Fermentation changes the flavor of food, it often works as a flavor enhancer, it gives depth to flavors, all in a natural way.


Lacto-fermentations are excellent for your health for several reasons:


  • They have a probiotic action, that is to say they act positively on the bacterial flora that populates the intestine and therefore on your immune system by making it more able to defend itself against others. pathogenic bacteria.
  • They are richer in micronutrients than their fresh or cooked counterparts because fermentation itself generates micronutrients. 
  • Fermentation also increases the bioavailability of nutrients. 
  • Fermentation makes it possible to degrade the toxic compounds present in certain plants.
  • Fermented foods are more digestible. Due to the presence of enzymes, these are in a way predigested and stimulate the production of hydrochloric acid which in turn allows better digestion.
  • Fermented foods are safe. The risk of becoming intoxicated with fermented foods is almost non-existent (while it is much more common with poorly sterilized cans, for example). In fact, the acids produced during fermentation prevent the development of pathogenic agents.


What is lacto-fermentation?

Lacto-fermentation transforms sugar into lactic acid as in yoghurts, kefir, sauerkraut or even pickles. Do not panic if you stay away from milk, there is not the slightest trace of it in lacto-fermented vegetables, it is simply that it is the same family of bacteria that operates and that transforms the sugars into Lactic acid. And lactic acid is what gives that good tangy taste to vegetables, like yogurt or cheese.


Lacto-fermented rhubarb

Makes 2 jars of 500ml


  • 465g fresh rhubarb, washed and diced
  • 400g red onions, finely chopped
  • 225g organic sultana raisins
  • 20g sea salt 
  • 3g ground cumin
  • 4g ground curcama
  • 5g Vietnamese pepper (or ground black or pink pepper)


  1. Mix all the ingredients in a bowl, massaging until the salt is well incorporated and it begins to squeeze the liquid from the rhubarb vegetation.
  2. Leave to macerate for about 30 minutes.
  3. Massage the mixture by pressing firmly to release the liquid. 
  4. Repeat steps 2 and 3.
  5. Squeeze the mixture into small glass containers. Making sure the mixture is tightly packed in the jars, add the juice to the mixture.
  6. Make sure that the latter covers all the mixture. If there is not enough liquid, add filtered water to cover the surface of the mixture, or alternatively, sauerkraut juice.
  7. Close the container and let ferment at room temperature, out of direct sunlight.
  8. Open the container once a day to release the gas and squeeze the rhubarb to make sure it is covered in liquid.
  9. After 5 days, your lacto-fermentation is ready to be consumed!


Bon appétit!



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