Print

Fermented Celery with Shallots and Black Pepper

Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 9 reviews

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.

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 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.
  3. Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
  4. Place a mixing bowl on your kitchen scale and tare/zero the scale.
  5. Add the designated amounts celery, shallot and black pepper.
  6. 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.
  7. Add the salt into the bowl with the celery, and mix with your hands until the celery becomes wet.
  8. 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.
  9. Add the water into the bowl with the celery and salt. Mix everything well.
  10. Add the entire contents of the bowl into your jar, and pack everything down.
  11. Place your glass fermentation weight in the jar, fully submerging the celery shreds and weight into the liquid.
  12. Secure the solid lid to the jar.
  13. Ferment for 21-28 days. Don’t forget to burp the jar daily during the bubbly phase.
  14. After the 21-28 days, remove the weight and store it in the fridge.

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

Find it online: https://cultured.guru/blog/fermented-celery-with-shallots-and-black-pepper