Chop the white part of the stalk into 2-cm lengths. Diagonally slice the green part of the stalk. The flavors soak in best where the celery's been sliced against the grain so slice the stalks to give them a wide surface area.
Place the chopped celery and the ＊ ingredients in a plastic bag, seal the bag with plenty of air, then shake it up! Make sure that the ＊ ingredients are evenly distributed.
Add the ◎ ingredients, press out the air, then massage it in the seasonings. Rub, rub, and rub the seasonings in!
Completely press out the air, then store the bag in the refrigerator. Patiently wait about 2 hours while the celery absorbs the flavor of the seasonings.
Story Behind this Recipe
I always order the pickled celery as a side dish at an izakaya (Japanese gastro-pub) that I used to frequent 4 days a week for the cheap beer. It's not quite the same, but this one's tasty too, so I uploaded the recipe.
If you want to serve it right away, add a little more salt than the amount listed. If you can wait, use the amount listed. Since celery takes longer to absorb seasoning compared to other vegetables like cucumber, use a little more than what seems necessary. This goes great with beer!