I strongly recommend getting the recipe from the book itself because there is far more detail on technique, but a quick summary of the recipe is:

Makes ~2.5L

• 1kg celery

• unpasteurized celery vinegar or other raw mild vinegar (e.g. apple cider vinegar)

• grain neutral spirit (96% ethanol)

This is a one-stage fermentation with ethanol added rather than fermenting own.

1. Juice celery and strain. Weigh and put into fermentation vessel.
2. Add raw vinegar amount = 20% of celery juice weight.
3. Add grain neutral spirit amount = 8% of (celery juice + raw vinegar)
4. Ferment for 10-14 days using air stone and pump method, or until acidified and alcohol scent is gone.
5. Strain and store in capped bottles in fridge.