Hungarian Celeriac

This recipe introduces you to a delightful and surprising kraut made with fermented celeriac. In our hands-on krauting classes, we often present a wide variety of vegetables for students to choose from. To give them an idea of their preferences, we start by tasting different krauts. Among them, this particular kraut never fails to surprise and delight our students. Not only is it delicious, but it also introduces many to the concept of fermenting celeriac for the first time. The unique flavor and texture of celeriac make it a highly sought-after ingredient, often resulting in a mad dash to grab this gnarled root from the vegetable pile. With the addition of wax peppers and aromatic spices, this kraut is sure to be a crowd-pleaser.

Yield: About 2 quarts
(fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 2 pounds celeriac root, shredded
• 5–6 wax peppers (Hungarian for heat, banana for sweet), thinly sliced
• 1 generous tablespoon caraway seeds
• 1 teaspoon ground paprika
• 1–1½ teaspoons unrefined sea salt

INSTRUCTIONS:

1. In a large bowl, combine the shredded celeriac with 1 teaspoon of salt.
2. Add the wax peppers, caraway seeds, ground paprika to the shredded celeriac.
3. 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.
4. 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.
5. 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.

Create Your Own Recipes:

• Incorporate celeriac spears into a vegetable pickle medley.