Separate the celery stalks and discard the leaves and their small branches for this recipe (you can pickle these, or use them elsewhere). So using just the thick stalks, peel the outside with a vegetable peeler and cut into 12 cm (
If you have a vacuum-sealer system at home, divide the celery stalks among three bags and add one- third of the kombu extract to each bag. Seal tightly and leave to marinate for at least 2 hours.
If you don’t have a vacuum-sealer system use zip-lock bags, squeezing the air out of the bags as you seal them. Place the bags between two baking trays, evenly weighted on top with heavy objects such as tins of tomatoes.
This will keep for up to 4 days so make room in the fridge for this set-up.
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