Fermented Red Onion | Fermented Homestead
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- čas přidán 24. 02. 2020
- Fermenting red onions for an extra kick of probiotics!
MasonTops Fermenting kit: amzn.to/3g7GC1D
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MasonTops Fermenting kit: amzn.to/3g7GC1D
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A few books I love that can get you started!
The Art of Fermentation by Sandor Katz: amzn.to/3KH2Yox
Fermented Vegetables by Christopher Shockey: amzn.to/3s6RnXJ
The Farmhouse Culture Guide to Fermenting by Kathryn Lukas: amzn.to/347rUol
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Usually after it ferments on the counter for a while. It needs to be in the refrigerator for at least a couple months before it's really good. Also, many people add spices to them. Yes, they mellow if you don't add any peppers or herbs.
BTW There are digital PH Testers. I used them when I was into Hydroponics.
That way you don't have to continue to buy strips - and you don't run - out !!
Yes, I use digital now on ones I sell but I don’t bother with any of it for myself
Never thought to use the ph strips. That was a very clever tip to share. Thank you 😄
I’m glad you found that tip helpful! 💜
I’m so glad you mentioned the strips, I’ve been wanting to try fermenting for the longest time, but was afraid I would poison myself! Lol! Love ur videos
Oh yay! The strips are fantastic!!! I hope they help you be at ease with these amazing foods 💜
You almost have me in "onion tears." Oh we, it will be worth it!
Never tried fermented stuff. I may have to give this a shot!! thanks for sharing!!!
I hope you do! It’s so yummy! 💜
Thanks for sharing the details of fermented foods. I'm going to have to try fermentation on something. Don't know what yet.
I would say start with a non brassica veggie you like already, it’s so yum!
This is one of our family favorite, we do this all the time it is sooo yummy! It tastes good on sandwiches, burgers you name it, it’s the best! Thanks for sharing. Makes me cry all the time lol. Blessings friends
That’s great! I don’t eat any of that except for very rare occasions so I’ll have to find other ideas. I want to try adding to my meat stir-frys after they’re cooked up.
Just started fermenting onions this winter. I agree that they are blander but for me that is a positive. I leave mine two weeks. Sow the land has a video on pickling them. I make those too and think they are more flavorful. Thanks for sharing.
I’ll have to head over there and find that video 😃 thank you for sharing!! 💜
Thanks Anna, these are very good. And easy.
David
I really didn't expect the onion flavor to get mellowed out in this one. Last fall, my radish ferment turned out super bland and I expected them to be pungent and full of flavor. That was pretty neat to see the pH strip of the ferment when it was all done! Cool idea. Never thought to do that before.
I had the same experience with radish so I don’t know why it hadn’t occurred to me that would happen with the onions haha. That was the first time I’d ever tested the ph so it was pretty cool to try out!
I haven't yet tried fermenting onions alone. I have however fermented white, red and shallots with bell peppers, garlic, and cauliflower in a mix which included red, white and black pepper corns and good dose of crushed chili peppers. The goal was a spicy pickled cauliflower. 3 months later and it is truly drool worth. I particularly enjoy the white onions and garlic although frankly I love it all. At 6 months, it's really fabulous because the cauliflower is then soft but still has a slight crunch and the rest works great on everything. Maybe next time you should try mixing in a few of your favorite things and shoot for a relish of salsa. I chop it all together and use it in tuna salad, it adds just the right zing and a little bite which I find delightful. Really enjoying your adventures. Thanks for letting us tag along!
That sounds delicious! Did you leave it out for 6 months or did you let it mellow in the fridge? I plan to be much more adventurous this summer with the garden veggies that are hopefully coming!
@@FermentedHomestead
I live in a stone house in Germany, so I keep things cool in the cellar. I don't refrigerate them at all until I start actually using them. Once I break one open to begin consuming it I put it in the fridge. I'm really not even sure that is necessary, because by then it is fully acidified and since I'm just removing the solids, the liquids always are enough to cover what's left. This is old technology Anna. When they started this they didn't have refrigerators, hell half the world still does things this way. When you are talking about ferments; very little can go wrong that is not obvious immediately. Most people raise on packaged food think the slightest variation from what they are used to should be thrown out. I know people who throw out food because it's to close to the "Use by date". If it starts to go off it smells! Honestly there's very little that can go wrong that sane people wouldn't recognize immediately.
A new gardener watching a seasoned veteran garden is usually appalled by the cavalier way they go about things. They know their plants and the needs of those plants so well they don't even need to stop to consider what they're doing.
I experiment all the time: my wife calls them my other children. Don't worry about what they Hygiene police on CZcams think; they're not doing anything anyway!
Sad thing is I don't like raw onions..... but I just tried Pickled Onions and WOW they are good. I am going to try Fermented Onions. Thank you for trying this and giving your honest opinion. The hard part will be getting hubby to try them.
That’s the hard part for me! He will usually try it but that’s about it haha
I love fermented foods and have been doing it for several years. My favorite is still sauerkraut. It is so much better than the kind you buy in stores and has the added benefit of being healthy for you.
Mine too, just normal plain sauerkraut is the best! That is what got me hooked on fermenting because it was so much better.
Sauerkraut is salty in nature and I get offended after 3 to 4 bites
I have been fermenting for a few years - but not onions. I LOVE your idea of capping the onions with the larger onion skin!!
Right?! When I figured that out it was a game changer! I don’t always have cabbage but we always have onions on hand
I make these often and they are so good. Mine come out with a tangy mellow onion flavor.
I bought some from costco to try again soon, I hear how much everyone loves them so I must be missing something!
G'day Anna, never tried fermented onion but I love pickled onions.
God bless you.
I hope you give it a try!
I am so glad you are doing this one. Onions are on my short list of what to ferment next. I love pickled onions on sandwiches and salads.
A tip I use for tearing up when cutting onions...light a candle and setting it close as you can to you as you chop those onions. It really helps cut down on the sulpher in the air so your eyes won't be impacted by them as much. Can't remember if I mentioned this before so forgive if it's a repeat. Seven weeks does seem long. I'll have to do some poking around and see if anyone has ideas for us.
That’s great! I hope you have better luck than I did 💜
Pickled red onions is so delicious. MOD Pizza used to carry them so you could put them on your pizza.
I eat fermented onions every day, specially in sandwich. Usually I let it ferment for only 3 days and it is so good.
I’ll have to try a shorter ferment next time! I do longer ferments because it usually gives it more flavor but that was a flop wit the onions
I have yet to try fermenting anything. I pickle red onion using the "Quick Pickle" method. I like them a lot and it only takes one day to enjoy the effort.
I do plan to try the quick pickle, I’ve had many people tell me it’s tasty and I didn’t like the sort of bland flavor fermenting. I think I let it go too long but who knows.
To get flavorful onions, add herbs and sices such as pickling spice, rosemary thyme, dill, garlic. With the added flavoring it is well worth the effort. I pull mine after fermenting for 8 days.
I’ll try that! Thank you
Nice!! Thanks for sharing!🙏❤️
💜😁
great video, thank you for the info! 💘question, can we also add apple cider vinegar with the masontop fermenting? i noticed most ppl just use the salt and water, so not sure if its better with just salt and water 🤠
I’m sure you could try it! I’m curious now. I think it would end up being more of a vinegar ferment instead of lactoferment but it could be both!
I am so far behind! I have your last three videos in queue! Love anything fermented!
That’s awesome! I’m behind myself if you couldn’t tell by my late reply 😬
I'll wear goggles when I try this! 😁So easy peasy looking. It'll be my first time!
It was super easy! Great for your first time 💜
Looks good !!
Thank you 😊
I made something fermented once and a family member was telling me that my ferments were not happening as fast as I wanted because I was putting the two TSPS of salt in too much water when making the bribe and then only using a very small amount of brine, so there was virtually no salt going into jars, now I use about 4 TSPS of salt in a pint of water so more salt enters the jars.. maybe that will help you idk?
Interesting! I’ll have to play with my ratios a bit more. Thank you! 💜
use a scale use a scale use a scale use a scale . honestly, its like 15 bucks on amazon and you will have consistent ferments and guaranteed safety.
I may misunderstood what you were saying but fermentation for food is best when the ph is between 4 to 6 but can handle ranges from 4 to 8 But i know nothing about fermenting beer it may be best at 3 but food stops fermenting under a ph of 4
Did you grow those onions yourself they are beautiful
Hi Bonnie! I would be interested if you could send me some of your sources for that, I strongly believe you are being mislead and could possibly make yourself very sick.
In my experience and learning, a ferment should get under 4.6 ph (quickly is ideal) to be considered safe. If it is above that ph botulinum will not be killed and dangerous molds are more likely to form. The lower ph comes from the good bacteria that is being cultured and is a sign that it is properly fermenting and the good bacteria is “winning”, most ferments I consume are between a 2 and 4 ph. Some exceptions could be short term fruit and soda ferments.
I have not fermented beer but I would assume the same principals apply because at its core it is fermenting foods.
I hope this helps 💜
I wish I grew them! I have not reached that level of garden awesome yet
A lil sugar, salt and white vinegar and in the fridge for a month. I can't keep em in my house. Everyone eats em up on everything!!
That’s on my list to try, also fermenting for less time because it was so bland
Red wine vinegar is the way....the only way. Delicious with any salad, steaks, eggs. Amazing
I’ll try that next! The flavor this was was just too mild for me. Thank you 💜
❤ love red onions I would have added a hot pepper
Add garlic and a few peppercorns.
Hi. How is this compare to pickled onions?
I’ve never had pickled onions so I couldn’t compare
@@FermentedHomestead Ok. I started slicing red onions to be fermented last night. I have an idea what to do with it when it is done instead of using pickled onions. I hope it isn't too thin.
Hi Anna, I love the color ! Looks much nicer than plain old brown onions. Great idea, will have to try onions like this as they would be much milder on my tummy xx Cathi xx
They are much milder for sure! I hope it works out for you 💜
Very like fermented onion, special red one.
Thanks for the video if you breathe only through your mouth, your eyes will not water try it
Never tried that, I usually just put a damp cloth on the cutting board and that traps the fumes
Maybe it will work in a cold salsa?
Good idea, it could be like a starter for a fresh batch too
I find NOT breaking them apart is better because you can get more onions in that jar that way 😘 they're stuck together
For sure! After doing it I agree 💜
The video is cool I’ve never tried anything pickled accept for pickles
Definitely a great way to improve gut health!
I have never seen it done that way without the apple cider vinegar
Using vinegar is pickling and this is fermenting.
I watched the guy from Better Done Yourself and he explained not to use water that has chlorine. Tap water has chlorine. When you added water it sounded like you was getting water from the faucet. According to this guy the chlorine kills the good bacteria that is supposed to ferment the onions. Perhaps that is why your onions tasted bland. I do like your idea of testing the acidity. I will do some more research on that.
I love that guy! I wish he’d start making videos again! That is true, I live on a well that we have tested so my water has no chemicals or funky stuff. If you have chlorine in your water you’ll want to filter it for sure, or buy proper water.
You would at least get the probiotics benefit right?
For sure! 😋
Anna, I have been having (no) fun trying to find strips like you showed us/used ... the local brew shop has none, the local pharmacies have none, local farm supply has none. Google isn't the help I need. Grrrrrr.
Is there a brand name you can give? Can you purchase in quantity and set up a side business selling to us? I've seen ones for urine, soil, saliva, and on and on, all with 14 colors to match to. I need simple!
I will check the brand when I get home! Maybe amazon will have it 💜
@@FermentedHomestead Amazon gave me a headache as awful as the Google one, lol. I hate admitting defeat, so am grateful for any help you can give me!
It was PL Precision Laboratories and the website is preclaboratories dot com
@@FermentedHomestead thank you! you are great!
Some spices would improve the taste like garlic, peppers of any kind and definetly jalapeños.
No tang at all? I’m surprised
Zero, I was surprised too!
I've tried fermenting onions on 3 separate occasions, and to me, they just taste like salty onions. I tried fermenting some asparagus, and the same thing... just tasted like salty asparagus. I'm not getting the appeal of these fermentations...
That’s so frustrating! If you keep at it you’ll get it to work, it shouldn’t really fast much like the og ingredient at all. 3 questions. Did you use tap water(chlorinated)? We’re your veggies organic? How long did you let them ferment for?
@@FermentedHomestead I used bottled water, my onions were from the farmers market but I don't know if they were unequivocally organic or not. (I had read that in onions, organic didn't really matter since you peel the outer layers off first anyways) The first batch I tried in 1 week, the 2nd in 2 weeks, and the 3rd fermented for 3 weeks. I know they won't taste like a vinegar pickled onion, but I was really hoping they'd have more tartness than they did. I love pickled onions, and everyone keeps telling me I should try fermented ones because they're so much better tasting (and better for the gut) which is why I keep trying them. On the 3rd batch, I also tried adding a little Caldwell's culture.
OK, so I fermented onions recently and ended up throwing them away after 2 weeks thinking something went wrong. I guess they just don't get very sour? I probably won't do them again, just because the smell... OY. 🤭
Ditto, I like onions in ferments but not a fan on their own. I’m guessing a shorter ferment time is needed
Use a wet paper towel next to your chopping board and the onions won't effect your eyes.
Why would you want to dilute all the flavor by adding all that extra water? I get plenty of natural onion brine just from salting my onions directly and massaging them before I put them into my mason jars. Why anyone would want to water down all the flavor by adding extra water, is strange to me. I never add water. Always just rely on the natural brine that comes out of the veggies you ferment. So much more flavor. Adding water to your ferments makes about as much sense as adding water to a beer before you drink it. Imagine how bland the beer would be. It’s the same with ferments. Stop adding water. Ever.
That does make sense, I didn’t enjoy the ferment because it was very bland. I’ll try without brine next time. I did it that way because those were generally the recipes I found available and I’d never made it before
How much salt do you recommend?
if you use half water and half apple cider vinegar its done in the fridge over night you did it wrong watch a few other videos
I didn’t do it wrong, I used a different process. You’re used to pickling with vinegar, I used fermentation. I just fermented it a bit longer than I should have, next time should be much tastier now that I know that.
@@FermentedHomestead I'm sorry I am wrong you are doing fermented I was looking for pickling ...I wanted something over night ...when I typed in Pickling onion I got you for some reason so you did it right for fermented ...I was in a hurry as always
So it takes 19min to explain and demonstrate something so simple.?
Yes, lives are on the line
It seems that you are not ready for this demonstration...
This is a strange video.
Been a while since I’ve seen it and I’d agree, not my best work. Catch some of my more recent videos and you might enjoy more