Why Fermented Onions Are a Must-Try Recipe

 

 

This is absolutely one of my go-to recipes, and it is one of those recipes that I was very skeptical trying at first, but after that first initial ferment, I was hooked.

If you love pickled onions, these have the same flavour and texture, just without the harsh vinegar flavour. Even the left over salty brine is delicious to cook with, and I often add it to soups, stews, and the occasional salad dressing.

CLICK HERE to view the recipe for my salad dressing!

Fermented Onions for Gut Health

Fermenting onions at home is not only a great way to enhance flavor but also to boost your gut health. Fermented foods are rich in probiotics, which help maintain a healthy balance of bacteria in the gut. These beneficial bacteria can improve digestion, boost the immune system, and even promote better overall well-being. Adding fermented onions to your diet is a simple and delicious way to support a healthy microbiome.

Ingredients:

It is really quick and easy, all you need is:

2 x sliced onions

1 x tablespoon of salt

1 x fermenting bag

1 x teaspoon of cumin seeds (optional)

1 x teaspoon of coriander seeds (optional)

1 x teaspoon of mustard seeds (optional)

A sterilized jar, large enough to hold all of your contents

A sterilized fermentation weight

A tight woven cloth and some elastic bands

How to:

Step 1: Dissolve your salt in the warm water to make a brine solution

Step 2: If using seeds, place the seeds in the fermentation bag and in your sterilized jar. 

Step 3: Place you peeled and sliced onion pieces in your jar and cover with the warm brine solution. Use the fermenting weigh to weigh down your ingredients and make sure that everything remains below the surface of the brine. You don't want anything to be able to float to the surface and allow the opportunity for mould to grow.

Step 4: Cover the top of the jar with the cloth and use elastic bands to keep it in place. This is to prevent any dust or insects from getting into the jar. Leave at room temperature for at least 2 weeks. This ferment can create quite an overpowering onion smell, to reduce the smell, you can loosely place a lid on top of your jar, still allowing for an aerobic ferment.

PRO TIP: This ferment can become quite lively and can bubble up and out of the jar, place a bowl or tray under your fermenting container to catch any excess liquid.