Fermenting Celery: 2 Delicious Combinations

Fermenting celery: celery with carrots

Perennial celery, also known as celery, is characterized by its strong whitish-green leaf stalks. In this recipe, the celery is canned along with the carrots. Apple cider vinegar and salt are used for fermentation. How to proceed:

  • 350 g celery: wash, clean and cut into small pieces. Pour into a swing top jar (1 liter).
  • 350 g carrots: Wash, clean, and cut into small pieces. Add to the celery pieces.
  • For the brine: Mix 250 ml apple cider vinegar, 400 ml water, 1/2 teaspoon grain mustard, and 20 g pure sea salt until everything is dissolved. Now completely cover the vegetables with the brine.
  • Place a weight on the vegetables to prevent oxygen from interfering with the fermentation process, then seal the jar tightly.
  • Leave to rest in a dark, warm place at around 22 degrees. After four weeks you can try it for the first time.
  • If the vegetables are still very hard, leave them in a warm place for two more weeks.
  • Now you can enjoy your fermented celery and carrot vegetable. The glasses are then stored in a cool and dry place, for example in the cellar, at a maximum of 18 degrees.

Celeriac with pomegranate

Unlike celery, celeriac belongs to the root vegetable family. Many essential oils give the gnarled, round root a tart taste. Try fermented celeriac combined with sweet pomegranate seeds.

  • Wash and peel 400 g celeriac and grate into thin sticks using a mandoline.
  • Place the celery sticks in a bowl and sprinkle with 10 g Ursalz. Now knead until you get a brine. If not enough brine comes out, leave the pencils covered overnight and knead vigorously again the next day.
  • Fold in pomegranate seeds from a small pomegranate and mix.
  • Now put the mixture in a suitable clip-top jar. Apply pressure when filling so that the vegetables are completely covered with liquid.
  • Now close the jar and put it in a warm place for a week (room temperature is sufficient). The celeriac should then be kept in a dark, cool place for five more weeks, after which it is ready to be eaten.
  • There is a chance that some brine may have leaked out after the first week, but this is normal. For example, place the glass on a tea towel. If the glass gets wet from the brine on the outside, simply wipe it dry. Don’t open before the six weeks are up!

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