Detox pickle

Gluten free
Low calorie
Low fat
Low carb
This detox salad (pickle) is a self-fermented mix of detoxifying vegetables. A simple recipe for a healthy side dish or fresh salad, and a way to ferment your own vegetables. Because with the pickle press (fermentation press) fermenting at home is very simple and A fresh spring recipe, a great dish to eat after your detox cure and a tasty addition to your rice dish or salad.
Side dishFermented food2-4 servings15 minutes preparation8 hours waiting30 minutes soaking

This is what you need

Celery4 stems
Kombu4 cmShoyu3 tbspMirin1 tbsp


Pickle press


Peter van Berckel
Peter van Berckel is the great fermentation expert in the Netherlands. He is the author of the fermentation book 'Tsukémono', has a webshop and gives courses. Fermenting really is its niche! Check

This is how you make it

  1. Soak the kombu in a little cold water for 30 minutes, until soft.
  2. Remove the threads from the celery stems with a vegetable peeler.
  3. Cut wide stems in half lengthwise.
  4. Cut the celery into diagonal pieces (Chinese diamond) of about 5 cm.
  5. Divide the radishes into quarters along the length with green.
  6. Put the vegetables in the pickle press.
  7. Cut the kombu into strips as thin as possible and add it with the soaking water,soy sauce and mirin to the vegetables and mix.
  8. Put the lid on the press and let it pickle at room temperature for 8 hours.
  9. This crunchy pickle is a delicious side dish with any meal.


  • This pickle can be kept in the refrigerator for 2-3 days.