Celery salt question

[Emma Jane]

I assume this is as easy as sticking some celery in a dehydrator and then grinding it down, but does anyone know how long it should be dehydrated/have experience with making this successfully and using it as a salt substitute in recipes? :) XxX

[klomasius]

Not sure how long, I simply stick it in the dehydrator and keep coming back till it's really dry, this is usually at least overnight.

It needs to be ultra dry to make a powder. I just grind it up in the food processor, I don;t mind chunks, but if you want popwder only you can always sift it.

[anniez]

When you do this don't cut the celery too small or it will fall through the mesh. I do this a lot when I need to use up some celery that is getting questionable.

Annie

[Emma Jane]

Ooh okay, sounds good! Do you guys use it in recipes that call for salt with good results? I'd love an alternative to use for zucchini noodles in particular - they're sooooo good massaged with salt, but salt and I don't always get along... XxX

[anniez]

Ooh okay, sounds good! Do you guys use it in recipes that call for salt with good results? I'd love an alternative to use for zucchini noodles in particular - they're sooooo good massaged with salt, but salt and I don't always get along... XxX

Are you using a good quality sea salt? If so, and you're having problems, try a different kind of salt. There are lots of good sea salts out there. Or, try the pink Himalayan salt.

I like the ground up celery for the celery flavor more than the salty flavor.

Annie

[Emma Jane]

I'm using pink Himalayan crystal salt. As salts go, I think it's pretty good stuff, but I definitely feel better when I don't add salt to my diet at all. I know there's a lot of controversy about whether or not salt is good/bad/poisonous for us, and I don't have much interest in getting caught up in any of that (:eek:!) but I tend to like to stay away from it myself :) I'll do some experimenting with the celery... Thanks again! XxXxX