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.
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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.