How to Make Fermented Celery (Easy and Delicious)
Fermented Celery is delicious, tangy and a great way to transform fresh celery into something much more flavorful. Whether you are a beginner or an expert fermenter, this recipe breaks down everything you need to know from equipment to fermenting safety. All you need are a few simple and fresh ingredients and a little time.
- Prep time
- 15 min
- Cook time
- 84 hr 11 min
- Yield
- 15 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 2 cups Fresh unchlorinated water
- 1 tbsp Kosher salt, sea salt or pickling salt
- ½ Head of celery (- Cleaned, trimmed and cut into wedges or pieces)
- 1-2 Garlic cloves
- 1-2 Bay leaves
Instructions
- 1
Prepare the saltwater brine. In a large measuring cup or jug, combine the water with salt. Mix well to dissolve the salt.
- 2
Pack the jars. To your mason jar, add the garlic cloves, chopped celery and bay leaf. Pack tightly to reduce the air pockets.
- 3
Add the fermenting weight. Add your fermentation weight to the jar, making sure that it does not go above the rim.
- 4
Pour the brine. Carefully pour the brine solution into the jar, making sure all the celery is submerged. Tap the jar to release any air bubbles.
- 5
Apply the fermentation lid. Add the fermentation lid to the jar.
- 6
Ferment. Ferment the celery for at least 5 days away from direct sunlight on the counter. On day 5, give it a taste. If you want the celery to be tangier and sourer, replace the weight and lid and continue to ferment for a few more days (you acn go up to 2 weeks total). If you’re happy with the taste, remove the weight, and fermentation lid. Apply a regular lid and refrigerate.