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
- Wash your fermentation equipment (jar, weight, and lid)
- Chop off the end of the celery and lightly rinse with cool water.
Using a vegetable peeler, shred the celery (or cut it however, you like). After you shred the celery, you can rinse it again to ensure all the dirt is off. - Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero the scale.
- Add the designated amounts celery, shallot and black pepper.
- Remove the bowl from the scale and set it aside. Place a small, empty bowl on your scale and tare/zero the scale. Weigh out the salt.
- Add the salt into the bowl with the celery, and mix with your hands until the celery becomes wet.
- Place your empty, clean jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams, and weigh out the filtered water in your jar.
- Add the water into the bowl with the celery and salt. Mix everything well.
- Add the entire contents of the bowl into your jar, and pack everything down.
- Place your glass fermentation weight in the jar, fully submerging the celery shreds and weight into the liquid.
- Secure the solid lid to the jar.
- Ferment for 21-28 days. Don’t forget to burp the jar daily during the bubbly phase.
- After the 21-28 days, remove the weight and store it in the fridge.
