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Sauerkraut & Kimchi

Fermented Celery with Shallots and Black Pepper

Sour, briny, and full of flavor. You’re going to love this fermented celery with shallots. Fermenting celery only takes a few ingredients and a couple weeks.

Prep: 10 minutes
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Ferment | Sauerkraut & Kimchi

Fermented Celery with Shallots and Black Pepper

Sour, briny, and full of flavor. You’re going to love this fermented celery with shallots. Fermenting celery only takes a few ingredients and a couple weeks.

Fermented Celery

I’ve wanted to share this one for a long time! Fermented celery is so delicious and easy to ferment. It’s quite similar to sauerkraut. So if you like fermented cabbage, you’re going to love fermented celery.

Make sure you start with fresh, crisp celery, and I recommend organic if you have access to it. Conventional celery may not ferment well. Also, “triple washed’ “ready to eat” celery will lack the microorganisms necessary for fermentation.

Here are all the ingredients you need to get started:

  • celery
  • sea salt
  • water
  • shallot
  • black pepper
shredded celery in a bowl with salt. The celery is wilting as the salt draws the water out of it for fermentation.

How to Ferment Celery

Because of the way celery is shaped, it can be really dirty between the pieces. So before mixing your ingredients, you need to wash the celery well. I like to shred the celery first and then wash it off.

I usually shred the celery with a vegetable peeler, then add it to a colander and rinse it a few times. No matter how you cut it, getting all the dirt off is easier after cutting. You can also rinse it before cutting and rinse it again after cutting.

After the celery is rinsed, we prepare it similar to sauerkraut. You will add 2.5% salt by weight, then allow it to ferment for 21-28 days (more on this below).

Celery is about 96% water, so you will get a lot of brine once you add salt. I still added a bit of water to this recipe because I love to have extra brine for my wild heirloom culturing recipes.

very zoomed in view of fermented celery with shallots and black pepper in a clear glass jar

Fermenting Celery with Black Pepper and Shallot

I recommend fermenting your celery for at least 14 days before eating, with 21-28 days being the best fermentation time for optimal flavor and health benefits. This timeline is very similar to sauerkraut. I like how the shallot and black pepper flavors develop after 21 days of fermentation at room temperature.

Naturally, fermenting vegetables takes time. By checking the progress of microbial stages under the microscope, we have provided you with a handy timeline below! If you follow our recipe and directions, your timeline of celery fermentation should approximately match ours!

Note that temperature will influence how fast or slow celery ferments. This timeline is applicable between 70-80° F. If you keep your home colder, the process is slower. If your home is warmer, it will be faster.

Timeline for Fermented Celery

24 – 48 hours: All contents in the jar should be submerged beneath the brine. At this time, there are still Gram-negative bacteria and possible pathogens present.

48 hours – 5 days: After 48 hours, you should start to see lots of bubbles being produced. This is when the ferment enters stage two of vegetable fermentation. Leuconostoc bacteria begin to thrive, and Gram-negative organisms die off.

5 – 10 days: The bubbles in the brine will decrease as the ferment leaves stage two and enters stage three. The ferment will become cloudy, the color will change, and a pleasant sour smell will develop. You should also recognize shallot and pepper smells. Lactobacillus species begin to thrive at this time.

10 – 21 days: Next, Lactobacillus make up most or all of the microbial population. They produce copious amounts of lactic acid, making the fermented celery smell even more pleasantly sour. This is when the celery becomes naturally preserved.

21 – 28 days: This is when you want to smell and taste test. Wait for the celery to smell and taste as you like, and refrigerate when you find the smell and taste most pleasant! We like ours best when we refrigerate at about 25 days.

Fermented Celery Benefits

The benefits of fermented celery are similar to regular celery or celery juice. However, when celery is fermented, all the benefits are more bioavailable. There is also the obvious added benefit of live probiotic bacteria in fermented celery.

Celery contains vitamin C, vitamin K, potassium, beta carotene, and phytonutrients, which are all more bioavailable after the microbial action during fermentation. These compounds can reduce inflammation in the digestive tract, cells, blood vessels, and organs.

Celery is also a wonderful source of fiber that can help keep your gut microbiome balanced. That’s one of the things I love most about fermented vegetables. They are naturally prebiotic and probiotic and the best choice for gut health.

fermenting celery in a clear glass weck jar on a counter. bubbles have started to form as the celery ferments.

Supplies You Need for Fermenting Celery

For the best sauerkraut flavor and texture, you should use weight measurements for your fermentation ingredients. That means you need a kitchen scale. Weighing your ingredients gives you consistent and superior fermentation results. This is the scale we use in our home kitchen.  

A kitchen scale top down showing the dual scale platforms and digital measurement screen

Kitchenaid Dual Platform Scale

Glass fermentation weights product picture

Wide Mouth Fermentation Weights

two glass weck jars one with pickles inside and the other with bubbly sourdough starter

Weck Jars

A blue package of unrefined sea salt with a wave image on it

Unrefined Sea Salt

a yellow, orange, blue and green plastic lid product image

Regular Mouth Rust Proof Mason Jar Lids

Plastic pH Test Strips (pH 0-14)

Plastic pH Test Strips (pH 0-14)

an empty Ball mason jar showing label

32 Oz Mason Jars

More Fermentation Recipes to Try

  • Roasted Jalapeno Sauerkraut with Dill and Garlic
  • Naturally Fermented Swiss Chard Stems
  • Fermented Leeks: How to Ferment Leek Tops
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Sauerkraut & Kimchi

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5 from 12 reviews

Fermented Celery with Shallots and Black Pepper

Light, sour, briny, and full of flavor. You’re going to love this fermented celery with shallots and black pepper. Use it anywhere you would use sauerkraut or pickles. Fermenting celery only takes a few ingredients and a couple of weeks.

  • Prep: 10 minutes
  • Total Time: 504 hours 10 minutes

Ingredients

  • 450 grams celery
  • 15 grams unrefined sea salt
  • 100 grams filtered water
  • 50 grams shallot, finely sliced
  • Fresh cracked black pepper, to taste

Instructions

  1. Wash your fermentation equipment (jar, weight and lid)
  2. Chop off the ends of the celery and rinse the celery with cool water. I prefer to rinse it, chop it, then rinse it again, since it has a lot of folds that can hold dirt. (Using a vegetable peeler, shred the celery or cut it however you like)
  3. Chop the shallots.
  4. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  5. Measure out all of your ingredients using your kitchen scale.
  6. Mix everything, including the water, in a large bowl.
  7. Pack it all, including the water, into a clean jar with a rust-proof lid. (A 32-ounce jar works best)
  8. Place a fermentation weight in the jar, secure the lid, and allow it to ferment for at least 21 days, then refrigerate.
  9. You can keep the jar in a glass dish to catch any spills.
  10. It should get bubbly in the first few days. If you have a tightly secured lid, you will need to burp the jar. You can rinse off the lid and re-adjust the fermentation weight whenever needed.

Notes

  • Place the jar in a bowl or dish to catch any drips
  • this recipe at 1x works best with a 25 to 32 ounce jar
  • Organic celery works best. Conventional celery may not ferment well. Make sure it’s not “triple washed”

Did you make this recipe?

Please leave a 5-star review below if you loved it! Tag @cultured.guru on Instagram

 

Nutrition information is auto-calculated and estimated as close as possible. We are not responsible for any errors. We have tested the recipe for accuracy, but your results may vary.

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Kaitlynn Fenley Author, Educator, Food Microbiologist
Kaitlynn is a food microbiologist and fermentation expert teaching people how to ferment foods and drinks at home.
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  1. Tess
    02|16|2023

    I just started this, and I can already tell it’s going to be amazing

    Reply
  2. Diane
    02|26|2023

    Hi Kaitlynn.

    I made this recipe yesterday – there are a few “escapees” that have floated to the top of the liquid. Is this ok?

    Thank you, Diane

    Reply
    1. Kaitlynn Fenley
      02|26|2023

      Hi there! When you have floaties, you can open up the jar, remove the weight then put it back, re-adjusting everything to be under the brine.

      Reply
      1. Diane
        02|27|2023

        Will do! I appreciate the quick reply ~ Diane

        Reply
  3. Arleen S.
    04|13|2023

    Hello, I will certainly try fermented celery & appreciate getting your recipe. Fermented sauerkraut & kimchi are always in my fridge. As a side note, if you have heartburn /acid reflux or GERD, drink a little juice out of a fermented jar of the sauerkraut, etc. jar. it will stop it right away.. it works for me…..

    Reply
    1. Gen
      01|21|2024

      We were away overnight and partner forgot heartburn meds and was really suffering but downed a kombucha and after much gurgling noise and, ahem, a gaseous release, all was right again.

      I imagine fermented liquids of just about any sort would do the trick, but since kombucha is meant for drinking it is probably more enjoyable 😉

      Reply
  4. Maureen
    04|25|2023

    So happy mine turned out. Eating it everyday… YUMMY. Now on to Coconut Kefir Water.

    Reply
    1. Kaitlynn Fenley
      04|25|2023

      Thank you for leaving a review! Enjoy the celery and kefir making!

      Reply
  5. Cindy
    05|26|2023

    Love this! Thank you.

    Reply
  6. michelle wille
    05|29|2023

    this was so yummy

    Reply
  7. Teresa Shields
    06|04|2023

    Hi. This recipe looks amazing. One question though , the list of ingredients calls for 100 grams of water, but the directions call for 100 grams of water in the jar and then 100 grams of water added to the vegetables in the bowl. Will you clarify please?

    Reply
    1. Kaitlynn Fenley
      06|07|2023

      It’s the same 100 grams of water… you just weigh it out in the jar first before pouring it into the bowl.

      Reply
  8. Karen Dellison
    06|05|2023

    I’m on day 16 of this recipe ferment. A stray piece of shallot escaped my weight barrier and rose above the brine. I noticed a white film on top and when I went to remove the film, I noticed the piece of shallot had fuzzy growth. I removed it and the white film. Everything smells great and brine looks good. Is this a throw away?

    Reply
    1. Kaitlynn Fenley
      06|07|2023

      If it smells great and the brine looks good, it’s likely fine. Anytime there is fuzzy growth, it’s an eat-at-your-own-risk situation. But I’d, personally, not throw it away.

      Reply
  9. Jenny
    07|01|2023

    Hi, could this be done with only the leafy part of celery? I never know what to do with them. Would the fermentation time be shorter since they aren’t as stalky? Thanks!

    Reply
    1. Kaitlynn Fenley
      07|05|2023

      I think so! I used the leafy part and the stalk, and it was great, so that should work.

      Reply
  10. carl
    08|31|2023

    Thank you for your instructions. Made it today. Have a great day.

    Reply
  11. carl
    08|31|2023

    Oh sorry, I forgot to ask you; how much space is allowed between the water and the lid for the brine no to get spoiled by air. Thank you.

    Reply
    1. Kaitlynn Fenley
      08|31|2023

      The headspace in the jar doesn’t matter. Just make sure everything stays submerged in the brine, and it will be good to go.

      Reply
      1. carl
        09|01|2023

        Ok, thanks a lot Kaitlynn. Can’t wait to taste it. Have a great day !

        Reply
        1. carl
          09|29|2023

          Hello hello Kaitlynn.
          Well it has been one month now and I tasted your fermented celery recipe this morning. It is excellent !
          Thank you very much. I will most certainly repeat the experience.
          Have a great day.
          Carl

          Reply
  12. Sandra
    10|20|2023

    Hi Kaitlynn. Is it ok to use onion instead of shallot?

    Reply
    1. Kaitlynn Fenley
      10|23|2023

      sure!

      Reply
  13. Dianne Borchers
    01|24|2024

    I made this last year, at first I was a little surprised at the flavor. Not what I was expecting. But then we could not stop eating it! We put it on everything, our favorite way to enjoy was on Cuban pork sandwiches. Delicious!

    Reply
  14. Karen
    02|14|2024

    I’ve been so excited to try this, thank you for the recipe 🙏🏼
    But I just accidentally tipped the wrong jar of salt into my bowl! I have no idea how much salt is in there now. Will it still ferment or shall I just chuck it?

    Reply
    1. Kaitlynn Fenley
      02|14|2024

      It depends on how much salt you actually added! It may be okay, but only time will tell. You can dump all the liquid, rinse the celery, then re-add the water and salt in the recipe.

      Reply
  15. Michelle Struczewski
    02|18|2024

    This was one of my first ferments and it is tasty! I let it go just over three weeks, and tasted it today. Crispy oniony celery goodness!

    Reply
  16. Peggy
    02|19|2024

    Day 25 and it smells and tastes delicious! I can’t stop eating this. I will definitely have to keep a constant rotation going so I always this available.

    Reply
  17. Steve
    06|23|2024

    Hmm…100 grams of water in a 32 oz jar stuffed with celery chunks and leaves left 3/4 of the jar without water….I’m hoping that the salt water pulls out enough water from the celery to cover the celery, but I’m expecting to have to add more water to fill it up and cover the celery. I measured everything by weight, so how did everyone else get everything submerged?

    Reply
    1. Kaitlynn Fenley
      06|25|2024

      you should not change the recipe or add more water. Celery is 95% water, so the 450 grams of celery should produce more than enough brine to keep it submerged.

      Reply
  18. JoeW
    09|30|2024

    Hi, Mizz Fenley.
    Just received a bunch of surplus celery from a friend, so I’m going to try this

    Question: what is a good starting point for the amount of cracked peppercorns? We like pepper, want to be able to taste it in the finished product, but don’t want it to be too forward.

    Thanks for your help.
    Joe

    Reply
  19. Hannah
    03|20|2025

    Hi there wanting to try this but had a ? Do u absolutely need the weight and the sale or can it be done with out? Thank! Sincerely, Hannah

    Reply
    1. Kaitlynn Fenley
      03|23|2025

      You absolutely need a fermentation weight and a scale for my vegetable fermentation recipes. If you don’t follow the directions in the recipe, then you probably won’t have good results.

      Reply
  20. Irina Bodunov
    04|01|2025

    I am on day 6 and don’t see any bubbles yet. Followed the instructions you provided. Do I need to restart?

    Reply
    1. Kaitlynn Fenley
      04|01|2025

      What kind of jar are you using? and what kind of celery (organic or conventional)? If you are using a weck jar with no gasket, or a mason jar with a loose lid, gas wont build up and you may not see any bubbles.

      Reply
  21. Chanel Neal
    04|05|2025

    How long does a fermented food last? I had a batch of purple sauerkraut that I forgot about in the back of my fridge. It was a year and a half old. My mother saw it and said I should throw it out, but it looked and smelled fine.

    Reply
    1. Kaitlynn Fenley
      04|05|2025

      Depends on the recipe you used to make it! Sauerkraut made using one of my recipes can last about two years in the fridge. Is it looks good, smells good, and tastes good, it’s likely still good. You can test it with a pH strip if you have concerns and use your best judgment!

      Reply
      1. Chanel Neal
        04|06|2025

        Thank you!

        Reply
  22. Mae
    04|23|2025

    Hey Kaitlin i’ve successfully used up celery that would’ve otherwise gone bad! Any recipes you recommended using this in?

    Reply
    1. Kaitlynn Fenley
      04|29|2025

      My favorite recipe with this celery is Honey Butter Blackened Scallops with Couscous Salad. It’ll also go great in Sauerkraut Arugula Salad with Goat Cheese and Berries you can sub the sauerkraut for fermented celery.

      Reply
  23. Andrea
    05|28|2025

    Following your simple guide and instructions my first batch turned out perfectly and it is super delicious.
    Making my second batch tonight together with kimchi.

    Reply
  24. Ireri Pälacios
    06|01|2025

    me encanta esta receta…gracias

    Reply
  25. Sarah
    06|09|2025

    This recipe is great! I subbed shallot or garlic and slice my celery thin on a mandolin. I eat it everyday on top of my cottage cheese. It’s amazing! Getting celery in everyday helps my body fight HER+ cancer cells. 10 years cancer free! Thank you for this delicious and easy recipe!

    Reply

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@cultured.guru

✨Google✨ “jalapeño sauerkraut” and you’ ✨Google✨ “jalapeño sauerkraut” and you’ll see my recipe, it’s the first one. 

#jalapeño #sauerkraut #fermentation
feeling anxious 👉 fermented pickles Recent res feeling anxious 👉 fermented pickles

Recent research has shown that shifts in GABA levels, both in the bloodstream and the brain, are closely linked to changes in gut bacteria. These changes play a significant role in our mental health.

Simply put, a higher proportion of GABA-producing microbes in the gut leads to better mental health and a much lower risk of neurodegenerative diseases like Alzheimer’s, dementia, and Parkinson’s.

Interestingly, much of the GABA found in our bloodstream comes from both our gut microbiome and the food we eat. Studies have identified GABA-producing bacteria in the human gut, including Lactobacillus, Bifidobacterium, and Bacteroides, as well as in fermented foods, such as Lactobacillus, Streptococcus, Leuconostoc, and Weisella. These microorganisms are now being researched for their potential as probiotic therapies to support mental health and combat neurodegenerative diseases.

While the use of fermented foods in mental health care shows promise, more clinical studies are needed to fully understand how these probiotics work and their true impact. Researchers are diving into how specific strains, their metabolites, and the overall composition of fermented foods can affect brain health.

But I think it’s no wonder I feel my best when I’m eating a variety of fermented foods every day!

#pickles #mustard #fermentation 

Sources 👉 https://doi.org/10.1038/s41538-024-00253-2
Peach preserves in kombucha was a success! Flavo Peach preserves in kombucha was a success! 

Flavoring a peach kombucha with peach preserves takes a little longer to carbonate than a secondary ferment with pure fruit juice. And that makes sense!

There’s is a little bit of available fermentable sugar from the peaches in the preserves. But mainly, the microbes have to first enzymatically breakdown the sucrose in the preserves into glucose and fructose, before the yeast can ferment the fructose into CO2 (aka the bubbles) and acids. 

I included directions for using bottled juice, fresh juice and preserves (or jam) in my summer peach kombucha recipe! Get the full recipe with all the options through the recipe index, linked in my bio. 🍑🫧

#peach #kombucha #fermentation
sourdough discard 🤝 cottage cheese combined tw sourdough discard 🤝 cottage cheese

combined two of the best fermented foods to make the best pancakes. And yes, you can ferment the batter overnight in the fridge for easier digestion. 

My recipe makes 15 pancakes and each serving of 3 pancakes had 17 grams of protein! 

Get the recipe from my recipe index, linked in my profile✨

#sourdough #cottagecheese #pancakes #fermentation
It can suppress overgrowth of Candida albicans, wh It can suppress overgrowth of Candida albicans, while boosting good bacteria in your gut! 

Roasting garlic increases beneficial garlic compounds like diallyl sulfide and diallyl disulfide — or DADS, for short. Both of these compounds have been studied for their anti-inflammatory (anti-cancer), antioxidant, and antifungal properties.

It’s definitely a sauerkraut you should keep in your rotation.

To get the recipe google “garlic sauerkraut.” and you’ll see mine it’s the first one.

Sources:
PMC8777027 (Diallyl Disulfide (DADS) Ameliorates Intestinal Candida albicansInfection by Modulating the Gut microbiota and Metabolites and Providing Intestinal Protection)

https://doi.org/10.3390/fishes9100401 (diallyl disulfide (DADS) shows a substantial increase, with concentrations rising from 1.6 mg/g in non-fermented garlic to 4.8 mg/g in its fermented counterpart, suggesting enhanced bioactivity through fermentation)
✨Cottage Cheese Ice Cream✨with Brown Butter an ✨Cottage Cheese Ice Cream✨with Brown Butter and Vanilla

I know, I know, I’m making everything with cottage cheese right now. But how can I not? Cottage cheese is one of the most protein-rich fermented foods.

If you love ice cream and cheesecake-like flavor, you’ll love this recipe. it’s high in protein, requires only four simple ingredients, and does not require churning. So, you do not need an ice cream maker!

A half-cup serving of this ice cream has 12 grams of protein, making it a healthy and balanced sweet snack. Get the recipe from the recipe index linked in my profile. 

#cottagecheese #icecream
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