Gastronomixs

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.

Fermented celery juice

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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.

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