Ingredients

• 1/2 t. Culture plus 1/2 cup water, or 1/4 cup kefir whey
• 1 large bunch celery
• 5 raisins

Directions

1. If using the starter culture, stir together the culture and water,. Let the mixture sit while you prepare the other ingredients-around 10 minutes.

2. Trim the celery into bite-size pieces, and put the pieces in a half-gallon jar.

3. Add the raisins

4. Add the culture or whey and fill the container with filter water, leaving 2 inches of headspace to let the contents bubble and expand as they ferment.

5. Seal the container and let it sit on your kitchen counter, out of direct sunlight, for 6 days.

6. Check the celery every day to make sure it is fully submerged. If it has risen above the water, simply push it down so it is fully covered again. If white spots of yeast have formed on any unsubmerged celery, do not worry. Remember, this isn’t harmful. Just scoop out the yeast and celery it’s on and push the rest back under the water.

7. When the celery is done fermenting, place it in the refrigerator.

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