Beet-celery fermented salad from Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes (page 166) by Kirsten K. Shockey and Christopher Shockey

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Ferments for 4-14 days.

  • Ganga108 on March 19, 2026

    Shockey also has this recipe in one of her newsletters. It has taken me a while to have everything in the house at the same time, but now I have a large jar of beautifully coloured ferment on the bench. It is an extremely vigorous ferment for days 2-3 in our Summer temps. UPDATE: This is an excellent ferment - I have left it for 5 days and it is soooo good #ChefsKiss

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