Naked Celeriac Kraut

This recipe introduces you to fermented celeriac, a delicious and versatile dish that can be enjoyed on its own or used as a flavorful addition to various recipes. Similar to Naked Kraut, fermented celeriac offers a unique taste and texture that is sure to impress your taste buds. The celeriac is shredded for a krauty consistency, but for an alternative approach, you can thinly slice the celeriac on a mandoline to create a refreshing “salad.”

Yield: About 1 quart
(fermentation vessel: 1 quart or larger)

INGREDIENTS:

• 2 pounds celeriac root, cleaned, peeled, and shredded
• 1–1½ teaspoons unrefined sea salt

INSTRUCTIONS:

1. In a large bowl, combine the shredded celeriac with 1 teaspoon of salt. Massage the mixture well, ensuring the salt is evenly distributed. Taste the celeriac to check for the desired level of saltiness. It should be slightly salty without overwhelming the flavor. If needed, add more salt to suit your preference. As you massage, you’ll notice the celeriac becoming limp and liquid may start to accumulate. Keep in mind that the dry nature of these roots might make the brine less obvious until the celeriac is pressed into the fermentation vessel.
2. Transfer a few handfuls of the salted and massaged celeriac to a 1-quart jar or a 1-gallon crock. Press down on each portion firmly using your fist or a tamper to eliminate any air pockets. Upon pressing, you should observe the brine rising to the top. Fill the vessel, leaving 4 inches of headspace for a crock or 2 to 3 inches for a jar. Place a primary follower on top, such as a piece of plastic wrap or grape leaves. In a crock, cover the vegetables with a plate that fits the container’s opening and covers as much of the vegetables as possible. Then, use a sealed water-filled jar as a weight to press down on the plate. For a jar, you can use a sealed water-filled jar or a ziplock bag as a weight.
3. Set your vessel on a baking sheet and find a suitable location nearby for fermentation. Make sure the vessel is kept out of direct sunlight and in a cool environment. Allow the celeriac to ferment for 5 to 10 days. Check on it daily to ensure the celeriac remains submerged in the brine. If necessary, press down on the vegetables to bring the brine back to the surface. While fermenting, you may notice some scum on the top, but don’t worry as it’s generally harmless. If you have any concerns, refer to the appendix for further guidance.

FERMENTISTA’S TIP:

Celery cabbage can also be used as an alternative to celeriac in this recipe. Feel free to explore and experiment with different ingredients to find your preferred flavors.

• On day 5, you can start testing the kraut to determine its readiness. The kraut is ready when it reaches a pleasing level of sourness. Keep in mind that the texture of this kraut will be softer compared to krauts made from cabbage.
• Once the kraut has reached the desired level of fermentation, transfer it to jars with tightly sealed lids and store them in the refrigerator. Properly refrigerated, this kraut will stay fresh for up to 1 year, allowing you to enjoy its tangy goodness whenever you please.