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, GK Foods, Raamsdonksveer, the Netherlands.

Recipe makes 1 liter.

Fermented celery juice

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 4,300 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.

Previous page