Corned Beef

1. Combine sea salt and pickling spice in a small bowl, then add to beef, coating generously.

2. Wash, trim, and roughly chop celery. Place in a food processor and pulse until smooth.

3. Add celery puree and fresh sauerkraut juice to the seasoned beef. If necessary, add enough filtered water to cover.

4. Weigh down beef with a clean plate and cover the entire dish.

5. Cure in the fridge for 5-10 days, turning beef once per day to make sure the meat cures evenly.

6. When finished curing, strain the beef and discard the brine and pickling spices. Freeze the beef overnight.

7. Using a very sharp knife, slice frozen beef as thinly as possible and serve - no need to cook, the meat has been cured.