After making a very successful carrot ferment, I was looking for the next one to try. I just happened to havea celeriac grown locally which I bought up at Wells Market. A quick search with key words found a recipe to inspire. It has to be given a little tweeking, with the dill seed being the substitute for mustard seed. I also added some yogurt whey.
With just a small grater, and a little lemon juice to avoid discoloration of the celeriac..
When it came to keeping the veg from floating up, I looked around for something and ended up filling a bag with brine and putting it in the jar. I'm not sure if that is the best because of the plastic, but we shall see.
The jar was filled, and capped, and the kitchen cleaned......
For a few days it is sitting in its saucer to catch the drips....
The celeriac was so big, the remains were roasted...delicious.
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