
Fermented chilli and celeriac
Showing you how to create extraordinary feel good food with Maldon Salt.
Photography by Maldon Salt.
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You can use pretty much any vegetable that’s in season, using this brine and method. A pumpkin works well, it is a bit unusual but works beautifully. To speed things along I am dicing the celeriac and also using a splash of a brine from a ripe ferment. This celeriac can be used as a little pickle, a relish or even to cook with.

Ingredients
Instructions