Fermented celery juice
The rich flavour of celery, ranging from tangy to intense and complex depending on the fermentation time. Good to use as a flavour enhancer in a dressing. Creation by Gijs Kemmeren, GK Foods, Raamsdonksveer, the Netherlands. Recipe makes 1 liter. Serving suggestions: As part of a dressing for a starter or amuse-bouche. Can be used to enrich fresh celery juice. Excellent combined with oyster, cucumber, and radish.
š½ļø Makes 1
Ingredients
| 1 l | celery juice |
| 20 g | salt |
Instructions
- Warm up 100ml of juice in which to dissolve the salt and then combine with the rest of the juice.
- Pour the juice into a sterilised preserving jar.
- Allow the juice to ferment in a cool place between 15Ā°C and 20Ā°C for one to four weeks.
- Taste the juice once a week until the desired flavour is achieved.
- Filter the juice before using.