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, Herberg de Kop van ’t Land restaurant, Dordrecht, the Netherlands.
Would you like to view this page?
To see this recipe or part of the website, you need an account. Click on the button below to get a free two-week Gastronomixs trial account. This page and a whole lot of extra features will be accessible immediately!
After the free trial period, you can choose to upgrade to a paid account to retain full access. For just €7 per month or €70 per year, you’ll have access to more than 2,950 components and hundreds of compositions!
Free two-week trial
Do you already have an account? Log in now!
Ingredients
|
1 |
l |
celery juice |
|
20 |
g |
salt |
Preparation method
- 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 15°C and 20°C for one to four weeks.
- Taste the juice once a week until the desired flavour is achieved.
- Filter the juice before using.
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.