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Pickled Celery Recipe

Pickled Celery Recipe

Introduction

For some of you, lacto-fermentation is new. Just like our body is composed of trillions of cells, there are as many (if not more) bacteria inside our digestive system, our mouth and our skin.

If the “bad” bacteria outnumber the good ones, disease prevails. Good bacteria control our digestive system and strengthen our immune system. In Chinese medicine, our large intestine is connected to our Lung while the small intestine is connected to our Heart. Both immunity and cardiovascular health therefore begin in our guts.

Bad bacteria enter the body through contaminated foods, wounds, pollution and drugs (like antibiotics that kill all bacteria, including the good ones. This is why it is so important to regenerate our intestinal flora after a round of antibiotics and, preferably, use them only when absolutely necessary)

We bring good bacteria in with the help of probiotics.

Good bacteria probiotics like lactobacillus are present on the surface of all plants, in our guts, and in our mouth. They convert sugars into lactic acids, a natural preservative that inhibits the growth of harmful bacteria.

PrEbiotics help the proliferation of good bacteria already existing in our guts, and are better assimilated in the form of supplements

With prObiotics, we are introducing new good bacteria into our guts, helping aid digestion in the process.

Here we will concentrate on the addition of probiotics into your diet with the help of non-dairy foods such as nut cheeses, yoghurt, kefir and fermented vegetables.

The above information and recipe are an excerpt from the new ebook on liver and gallbladder health, titled Spring Cooking | Liver Cleansing.

 

Ingredients (recipe makes 1 quart)

  • 1 small bunch of celery (enough to fill the jar)
  • Make a brine with 3 to 4 tsp salt per 1 quart of water (2 cups)
  • 2 long sprigs of fresh dill or 2 tsp dill seeds
  • Garlic clove(s), smashed (optional)

Directions

  • Cut your celery into small sticks (the size of the jar) or fill it up with smaller chopped pieces, placing the garlic and dill throughout the jar
  • Top with brine up to 1 inch from the top then proceed like mentioned in the notes above
  • Depending on the room temperature, it will take 5 to 7 days to pickle, taste it to see when you like it
  • You can place it in a dehydrator at 90° if room is too cold
  • This recipe will keep a long time sealed in your refrigerator

Notes

  • I use celery in this recipe because it is one of the most under-appreciated vegetables. It has a long list of health benefits and wonderful nutrients. Celery is rich in antioxidants, helps protect against damage to our cells, blood vessels and organ system. Chinese medicine actually uses it as the first remedy for blood pressure, effective for mild to moderate levels. The ancient Chinese used it in soup form for that purpose. Nowadays we may also use it in juice form.
  • Celery is rich in calcium, potassium, and vitamin C (the leaves are actually the most potent in that respect, so do not throw them away). Celery also contains silicium, a precursor to calcium and, used on a regular basis in soup and juice, celery will help protect our bones from degeneration and prevent osteoporosis (mix it with horsetail, another great ally of our bones.)
  • Proceed the same way with any vegetables that you like, available and inseason: carrot or beet sticks, florets of broccoli or cauliflower, mushrooms, squash, green beans, okra, cucumbers, etc…
  • The trick with pickling brine is that you want your vegetables under the brine, so you need some weight on top to keep them under, then cover with a cloth to let the gas escape and protect it from bugs, or you can use an air-lock fitting with a lid
  • If you find mold forming on top, scoop it out. The pickles underneath are still good. However, if in doubt or if the smell is bad, just put them in your compost pile.
  • Cut down the salt to 1 tsp per quart if salt is an issue for you and make sure you are using good quality salt like Himalayan salt or substitute the salt with 1 or 2- inch piece of kelp or other sea vegetables. 1 Tbsp of celery seeds are also suitable. It will not be as crunchy and less stable as if it was made with salt
  • To make a brine, bring water and salt to a boil to dissolve the salt, and let it cool completely before using it or just add salt and cold water, stir and dissolve
  • Sterilize the jars in boiling water before use

Recipe from new ebook on liver and gallbladder health, titled Spring Cooking | Liver Cleansing. Purchase Now!!

Didier Cuzange

Chef Didier Cuzange has over 30 years’ experience in the restaurant business, with a French culinary background and extensive cooking and teaching experience; his love for food is reflected in his creation of a wholesome, healthy cuisine that is also tantalizing to the palate and senses. His new ebooks, What's for Breakfast?,Where is the Calcium?, and Spring Cooking | Liver Cleansing are now on sale!

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