Celery “Stuffing”

Prepare to be pleasantly surprised by this vegetable ferment known as “Celery Stuffing.” Despite its name, this ferment is not a relish, kraut, kimchi, pickle, or paste. It’s a unique creation that offers a substantial presence in the mouth. The flavors of thyme and sage evoke the warmth and comfort of a Thanksgiving turkey dinner. Whether you prefer to call it stuffing or dressing, this gluten-free option can be used to stuff poultry or enjoyed as a flavorful side dish.

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

INGREDIENTS:

• 1½ pounds celery, including the leaves, chopped
• 8–10 fresh sage leaves, thinly sliced
• 1 tablespoon chopped fresh thyme
• 1 teaspoon unrefined sea salt
• 1–2 grape leaves (optional)

INSTRUCTIONS:

1. Combine the chopped celery, sage, and thyme in a bowl. Sprinkle in the sea salt gradually, tasting as you go. The salt should add a slight saltiness without overpowering the flavors. Massage the mixture and let it sit, covered, for 30 minutes to allow the flavors to meld.
2. Pack the celery mixture into a 1-quart jar, pressing it down as you go to eliminate air pockets and encourage the release of brine. Due to the texture of the celery, it may require some effort to tightly pack the jar. This pressure will cause more brine to be released. Leave 2 to 3 inches of headspace in the jar. If using store-bought celery, there will likely be a noticeable layer of brine, while homegrown celery may have just enough brine to cover the vegetables. Optionally, add a grape leaf, a piece of plastic wrap, or another primary follower on top of the mixture. Due to the lower brine content, ensure the follower is weighted well with a sealed water-filled jar or ziplock bag, acting as a combination follower and weight.
3. Set the jar aside in a nearby location, away from direct sunlight and in a cool environment, to ferment for 5 to 10 days. Check the jar daily to ensure the celery remains submerged in the brine. If needed, press down on the vegetables to bring the brine back to the surface. During fermentation, you may observe some harmless scum on the top. If any concerns arise, refer to the appendix for further guidance.
4. Begin testing the ferment on day 5. The celery stuffing will be crunchy, with a prominent sage flavor and a mild, light sourness. Its taste will differ from the bold sourness typically found in most krauts.
5. Once the ferment reaches the desired level of sourness for your palate, firmly tamp down the celery under the brine, screw on the lid tightly, and store the jar in the refrigerator. Due to its naturally high nitrate content, celery will keep well if it remains submerged and can last over 1 year. However, it is recommended to consume it before then to fully enjoy its flavors.

TIPS:

• Experiment with different herbs and spices to customize the flavor of your fermented celeriac. Consider adding garlic, ginger, or other aromatic ingredients to enhance the taste.
• If you don’t have a mandoline to thinly slice the celeriac for a salad-like consistency, you can use a sharp knife to achieve similar results. Just make sure to slice the celeriac as thinly as possible.
• When massaging the celeriac with salt, take your time to ensure even distribution. This step helps draw out moisture and kick-start the fermentation process.
• Use high-quality, unrefined sea salt for the best results. Avoid table salt or iodized salt, as they may contain additives that could interfere with the fermentation process.
• Keep an eye on the fermentation vessel during the fermentation period to ensure that the celeriac remains submerged in the brine. If necessary, press down on the vegetables to bring the brine back to the surface.