- 450 grams celery
- 15 grams unrefined sea salt
- 100 grams filtered water
- 50 grams shallot, finely sliced
- Fresh cracked black pepper, to taste
- Wash your fermentation equipment (jar, weight and lid)
- 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)
- Chop the shallots.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Measure out all of your ingredients using your kitchen scale.
- Mix everything, including the water, in a large bowl.
- Pack it all, including the water, into a clean jar with a rust-proof lid. (A 32-ounce jar works best)
- Place a fermentation weight in the jar, secure the lid, and allow it to ferment for at least 21 days, then refrigerate.
- You can keep the jar in a glass dish to catch any spills.
- 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.
