How to Make Fermented Black Pepper Onions
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- čas přidán 9. 09. 2024
- Fermented Black Pepper Onions are incredibly savory, with that distinctly sweet and tangy flavor that comes from lacto-fermentation. Plus, they have a deep peppery kick that just goes to show why black pepper is such an essential ingredient in so many things we love to cook. It tastes great, and combined with fermentation, it truly enhances all the best aspects of fresh yellow onions.
When it comes to enhancing the flavor of almost anything, black pepper does the trick. Add some crushed black pepper to onions with a little salt. Let it ferment, and you have these Fermented Black Pepper Onions! And they’re amazing. You’ll love this recipe.
These fermented onions go well with everything.
This versatility means that these Fermented Black Pepper Onions play well in a variety of settings. They’re a perfect fit for burgers, sandwiches and other grillables. Their bright flavor cuts through the oozy goodness of a grilled cheese sandwich, and they work perfectly in salads.
And since we eat with our eyes first, it doesn’t hurt that these onions are strikingly pepper-speckled, livening up every plate you put them on.
Why we get so excited about lacto-fermentation.
For us, fermentation isn’t just a hobby, it’s a way of life. We’re so passionate about spreading the word about lacto-fermentation not only because it’s a fun and delicious way to enhance the flavor and texture of food, but also because the health benefits are out of this world. Plus, lacto-fermentation is so simple-All you need is salt, vegetables, water and any spices you’re excited to try.
Now, for a bit of background on how lacto-fermentation actually works. The process involves adding salt to vegetables-either by massaging the salt into the veggies or by placing the vegetables into a salt-water brine. Over time, beneficial bacterias (Lactobacillus, to be specific) transform naturally occurring sugars in the veggies into lactic acid. This both preserves the vegetables and creates that distinctive flavor that fermented foods have.
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• Recipe: Fermented Black Pepper Onions: farmsteady.com...
• FarmSteady Fermentation Kits: farmsteady.com...
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That does sound good. I'll try to remember to use that next time I ferment my cabbage and onion mix.
Yum!!
Sounds like a great alternative to my usual pickled red onions! Will definitely try this on the weekend. Great video!
Thank you 🥰 Let us know how they turn out!
Nice recipe - will be making!
We hope you enjoy it!
I really enjoy all of your videos! I especially appreciate the detail in this one including the suggested ferment time. Can’t wait to try!!
So glad you’ve been enjoying the videos! When you make these onions, please let us know how they turn out.
Fermentation bug is all over my mind ! i am excited to my first and thanks for the lovely video
Yay! Let us know how it goes!
I'm going to start a batch this weekend! This sounds so delicious!
Awesome! You're gonna love them!
Thanks for the good content!
Would you consider eliminating the music, or at least lowering the volume? Thanks again :-)
Thanks for watching! We've updated the music in newer videos to be less invasive. :)
Where does the Lactobacillus come from? With other veggies, they say it comes from the dirt and the skin/outside layer.
Great question. Lactobacillus is can be found on just about all fresh fruit and vegetables. Generally on the outside layer. And even though you technically peel the skins of an onion, leave anything in the soil for that long, and it gets into the layers too. And during lacto-fermentation, you're creating a perfect environment for that good bacteria to grow and thrive.
Hey, I'm going to try this out, just one question, the salt, do you have a weight for that as I live in a country that doesn't have access to kosher salt. Depending on the salt grains it can vary wildly how much you fit in to a measuring spoon. Thanks!
We don't have a weight but you can use any salt without iodine. Sea salt is a great choice!
@@FarmSteady cool, I've found some sea salt that is right between Maldon salt flakes and table salt in size so I'll give that a try. Also going to try your red cabbage kraut and the fermented ketchup due to requests after showing your channel to some friends!
@@hindering4278 great! Can't wait to see.
Can it be shelf stable?
Unfortunately not. Fermented onions will keep refrigerated for at least 2 months, however!