I like to buy celery to make a soffritto / mirepoix (finely chopped onions, carrots, celery) for cooking some dishes.

I refuse to buy a prepacked box of heavily trimmed sticks wrapped in cellophane for $4.80 when I can get a whole bunch without the nonsense for $4.20 (today's prices). Usually that means ending up with some limp unused sticks after a couple of weeks, to throw out

So I was very happy to read "on here" recently about fermenting a batch of mirepoix and using that over time as needed. Awesome, limp stick syndrome solved! (Sorry, can't find the OP, and it was only a week or so ago!)

So today, I chopped up 4 really big onions, 4 sticks of celery, and 5 thin carrots. Mixed in a bowl with 2 tablespoons pickling salt, packed in a large jar to ferment (weighted down with a bottle of water).

Tonight I'll chop up a fresh lot for dinner, and hope to finish the bunch of celery without tossing any. Yay!

#fermenting #celery #mirepoix #soffritto

#Soffritto — you know what that means. Five hours to go!

#food #Bolognese