Lacto-Fermented, Beechwood-Smoked Rhubarb
Rhubarb salted and lacto-fermented, then cold-smoked over beechwood for a sharp, savory-sweet character.
Sensory Result
Sharp, smoky, clean, lightly sour
Preparation Notes
Salt the rhubarb, lacto-ferment it, then cold-smoke it over beechwood. Smoking follows fermentation.
Used In
Sequence documented in the March 2024 production post: salting, lactic fermentation, then cold smoking over beechwood.
