FERMENTED ONIONS - Delicious & Easy Recipe with a unique probiotic profile
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- čas přidán 8. 06. 2024
- This is a beginner friendly fermented onions recipe that is loaded with probiotics. Fermenting onions is the probiotic method of pickling onions! Also, Did you know that fermented onions have a very unique probiotic profile? I was surprised! Watch now to see what unique probiotic strains develop with these fermented onions. PS: the fermented red onions are my personal favorite!
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⭐SALT MEASUREMENT: 1Tbsp (16g) salt to 1.5 c (350ml) water
➡️WRITTEN RECIPE (salt measurement included):
cleanfoodliving.net/fermented...
➡️WEBSITE: www.CleanFoodLiving.net
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➡️SHOP FOR THIS RECIPE:
• FERMENTING WEIGHTS, lead-free & heavy (4-pack):
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• DIGITAL PH READER: amzn.to/3Q5tETN
⭐watch how to calibrate the PH meter: • CALIBRATE A PH METER (...
• TART TAMPER: amzn.to/3XrlzKQ
• PLASTIC LIDS: amzn.to/443srlN
• WIDE MOUTH FUNNEL: amzn.to/3pwSRgc
➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
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➡️ SUGGESTED VIDEOS:
⭐ Fermentation Recipes Playlist:
bit.ly/3wBju3O
⭐ How To Calibrate & Use PH meter:
• CALIBRATE A PH METER (...
⭐ 3 Stages of Fermentation
• The Process of Ferment...
⭐ 12 Probiotics in Sauerkraut (probiotic profile)
• 12 PROBIOTICS IN SAUER...
⭐ 5 Types of Fermentation
• 5 FERMENTATION TYPES ...
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➡️ CHAPTERS:
00:00 Intro
01:03 Probiotics in Fermented Onions
01:40 Ingredients
02:22 Instructions
05:56 Fermentation Period
06:34 Things To Watch For
08:24 PH
11:57 Ending the Fermentation & Storage
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➡️ SCIENCE STUDY: PROBITOIC STRAINS IN FERMENTED ONIONS
pubmed.ncbi.nlm.nih.gov/25088....
➡️110 LACTOBACILLUS SPECIES:
microbiologyjournal.org/molec...
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NOTE: This description contains affiliate links that allow the viewer to find the items mentioned or seen in this video. While I may earn a minimal sum when the viewer uses the links.There is no an obligation to use the links. Thank you for your support!
Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving CZcams Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
What a calming voice :-) I am a small organic farmer in Kansas being destroyed by chemical farmers. It is truly sick and sad the attitude of the farmers today. My new neighbor is doing all he can to destroy my farm so he can farm over top of me. The sheriff escorted the sprayer to my farm this year to drift it again. Department of Agriculture has positive test result off the window, my house, and the food. And they just give warnings and small penalties as I lose everything. I grow food for children that cannot stomach the garbage in the store. I’ve been selling everything I own to feed the people in the community. We are all suffering from chemicals that are banned around the world and some states in this country. The town of 1500 people watched me nearly die from the chemicals and recover from help from three other countries. But they continue to not care and destroy my farm. I’ve been growing, in an experimental geothermal greenhouse, so I can at least grow in the winter. After 30 years of growing here, and facing the fact that I may have to buy a small house in town so I can hopefully grow in the backyard. Thank you so much for the onion recipe. I can’t wait to try it. I have a case of onions coming in this week. I ordered cases of organic food for people because our stores will not carry it. Because the farmers are so against it. Go grow something worth eating because you and your children are worth it.
There is a global land grab. While the UN, and all nations united in it, say that ecological and environmentally sustainable land management is what the world should be aiming to achieve - they fail to protect those that are. Sadly, you are not alone. What you have been doing to support your family and community should be awarded, encouraged, and protected - the fact that it isn't should be criminalised. Please don't give up - Earth needs more people like you, not less! (& hope that you enjoy the organic ferments, and benefit from them as we all should.)
@@lindabeamish1796 thank you for the kind reply. A lot of countries are banning the GMO seeds and chemicals that go with it. And reducing farmers land to go back to natural grass. Similar to our CRP program here in America. And the farmers that have been making money, growing genetically modified corn for gasoline are not happy. is a failing system and the taxpayers are bailing it out. The destruction to the trees and the environment is unbelievable. Specially the dicamba whatever else they put in the mix. As the weeds are resilient, they constantly have to change the chemical. And most of the stuff grown is not food toxic filler, or gasoline. We have rest stops here for the city people to be brainwashed. They talk about the crops we grow, but show heirloom seeds without chemicals on them. They don’t show a single sprayer. They don’t show a single spray plane. There’s nothing true about it. It makes the travelers feel that them giant cornfields are food for their family. When it’s actually gasoline:-)
Move to Spain(Europe) the paradise for your family and you
@organiccleanfood..how can we help you ? we would love to help you!
This makes me really frustrated, we desperately need to get rid of all this toxins in our food, may GOD Almighty keep you, don’t give up, your work is very much appreciated and valuable.
This time around I’ll vote for RFK he absolutely hates all this damage to our environment and has gone after the corrupt FDA and EPA as an environment lawyer, we need help desperately this toxins need to be banned and small farmers and organic farmers should be cherished ❤️
I love fermenring red onion its my favorite "pickle". I like adding garlic, peppers, black sesame seeds, black pepper seeds, chili flakes, and bay leaves into mine, its so delicious!
Sounds DELICIOUS!
Great adds, thank you for sharing.
Thanks for commenting!! I want to add black pepper kernels and wasn’t sure if that would be ok.
I made my first batch today but will add garlic and sesame seeds tomorrow. Thanks for sharing.
Hi, could you please share your recipe
Just add about 1/2 tsp mustard seed powder to the top and don't have to worry about the mold 😊❤️
wow this sounds like a good advice, @Clean Food Living did you try this?
I'll certainly be triyng this out on my next Chiili Pepper fermentation.
Wouldn't the mustard change the taste?
Is this a fact?
@@TimorDain our indian fermented drink with black carrots we indians have been using ground mustard seeds since ages .
I don’t know why it never occurred to me to ferment onions as I adore them. Can't wait to try this.
I have been watching online videos for education and entertainment for over to 20 years (pre-CZcams) and I think that you are one of the best instructional creators I have ever watched. Your ability to pack so much information into your videos without bogging the viewer down in unnecessary information is very rare. Anytime a question arises in my head while I am watching one of your videos I know that you will answer it soon. I would put you up among the greats of instructional videos. I am mad that I didn't find your channel sooner, but I am glad that I know of it now.
Thank you for your encouraging words! I appreciate your supportive comment, made my day!😊
Agreed! Been binging all night ❤
By far the best channel for fermenting and have learned so much from you, thank you. I did a jar of small pickled onions a few weeks ago, next will be onions, herbs, tons of garlic, with maybe a handful of jalapenos.
You are a true gem when it comes to getting into fermenting. Thank you for the quality of your content from Germany.
We harvested 47 lbs of onions this summer, and this recipe sounds like it's a perfect way to preserve some of them! Thank you for all the info about the yeast and the pH!
A pork sandwich (permil) with those onions, sliced tomato, and avocado is heaven.
Gooo
I always put onion in my sauerkraut. I usually put, cabbage, carrot, bell pepper, onions and garlic. It comes out tasting great.
is it red onion or white??❤
I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!
This channel has been super clear and thorough. Thank you for this video
Great job; very informative. Looks healthy and delicious. Can't beat fermented foods!
Thank you so much for your videos. The way you explained the processes is very simple and that’s what’s I like.
I’m obsessed with your channel! Your clear and concise instructions keep my attention and inspire me towards better health. Thank you!🙏💕
I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!😊
I love this. Much nicer than regular onions!
Thank you for your extremely thorough guidelines on the onion fermentation topic!
This is the go to channel for all things fermented, and more! Thanks very much for simplifying my life. :)
I love that you covered ideal outcome and safety too and not just a recipe.
Thank you so much for all your great on each step by step information ! And also including the links.
We never thought about fermenting onions but going to try it soon.
Oh! I surely need to make these. You explained everything so perfectly 😊, thank you.
It's my first time in your channel and although I have done Sauerkraut and Kimchi many times, and I know how to do the process for both, I have never tried fermented Onions. The process is similar to Sauerkraut (Kimchi is a bit different), but still learnt some valuable information from this vid, like the Ph parameters. Very useful and you explained the process very well for the newbies. Doing this fermentation today ;) thks.
What a sweet, sweet soul 💜 Thank you so much for this!
Thanks for sharing your knowledge. Your concise, and detailed teaching is amazing!
GREAT CHANNEL! Subbed, I have been into gut health forever. I had to have a course of antibitocs in April, I was so upset. But have been working on my gut ever since. I make virtually everything, kefir, kombucha, sourdough, salamis etc. but didn’t know about onions being fermented! This looks great ❤
Thanks for all the little but important details
Thank you for making this video. It is really informative and I've personally have benefited from this , along with my family especially the kids. 😀
Wow! That was very informative. I like your voice it's very calming. Thanks for sharing Ms. Adrienna and God bless 🙏❤️
i love all of your videos and now this one one.i love your profesionalism on each and every one of your videos and they are easy to understand and i am an onion lover and i can't wait to try fermenting the onions.. i should get started tomorrow. thank you for educating us and i look forward to your next video. thank you
I’m excited to try this!!
Perfect timing. I have a few red onions and herbs from my garden. Thank you! 🎉
I love fermented onions! ❤
What a lovely calming voice. ❤
Thank you for sharing your knowledge and helping us newbies. Your voice is so soothing. I love the way you explain things wish me luck. This is the first year I will ferment and I can’t wait.
Very nice, smooth and simple, thanks
I just found your channel recently. I love your presentation style. It’s so thoughtful, and well-analyzed with what people might think as you’re demonstrating. Thank you!
Can I start with frozen onions?
@sharonmassena7126 No, your onions will go soft and mushy because of being frozen.
Thank you very much for this presentation. I will definitely be trying it. I appreciate you greatly ❤❤❤❤
Ty for explaining clearly and succinctly
Very well done video. I used to do a lot of fermentation, but I did learn something new from this video. I never new exactly what the white yeasty stuff that often developed on the top was. I wasn't afraid of it, but it's nice to know exactly what it is.
Thanks for sharing Healthy real food recipes with all of us! 👍❤️😇
Excellent info 👌
Well explained !!!
I love it 😇 Thank you 😊 ❤️
Good to listen to..Clear and not fast......
Ive been wanting to try this recipe for a while now. I am doing it today! Thank you so much God bless you!
just used your amazon link to order the ph reader. i so appreciate you sharing your vast knowledge with us!!!
I plan to try this recipe this weekend. I grew so many onions and the yellow ones are so sharp tasting, so fermented onions may be a nice alternative to dehydrated onions.
Thankyou! I love this stuff .
Love your calming voice 😊👍 Thank you for the video 🙏
You are a very clear presenter!!
This looks simply amazing ❤
Excellent video thanks for sharing.
Fabulous explanation. I will try this soon. Thanks so much. 💜💙💚💫
I love fermented vegetables
makes my gut heal feel &great
fermented foods keeps all of your
digestive tract healthy
from your mouth to the other end 😁
Thank you for an in depth explanation. Subscribed!
I appreciated this teaching you are made for this such a natural.😃
Recently found this channel really interesting can’t wait to start my fermentation in the new year
learning a lot, great teacher!
I’m going to try this. Thanks for sharing…
Thank you so much madam for this free lesson.
Looks amazing!
I'm so looking forward to the video about Disappearing Brine! That happened to my second jar of kraut and I hope what I did was the same as what you would do. Thanks so much for all the education and wholesome goodness you're sharing with the world. It's making a difference for my family!
Thank you for the clear information
Oh my goodness, I clicked your link for the written recipe, and wow! You have so many good things on that page. Thanks and subscribing now.
Best youtube fermented food channel!
I'm in my mid fifties and been eating ferment pickles since I was a kid, in the past decade I've being fermenting my own pickles and luv making the red onion type, I don't do it like you do nor do I have a ph reader or have ever had any black or even white mold issues.
I'm not sure why yours get moldy, maybe you're intentionally doing it to show and teach your viewers what to do incase it does happen, nor do I bother putting salt on the onions to draw water out!
I simply make sure to wash out my glass jars and caps well with soapy hot water and then make the brine in a separate jar, I do 2 tables spoons of coarse or flaky sea salt in a jar, once the salt has diluted and mixed well with the water, I proceed to prepare the other jar with onions, I cut my onions in half rings and before placing them into a jar I prepare my herbs, dill, coriander seeds, cracked black
pepper and two or 3 dried bay leaves, I place half of my herbs into the bottom of the jar and then tightly pack in the sliced red onions, once I get to top of jar, I will leave enough room for my glass jar weights, I add the other half of the herbs plus two small crushed garlic cloves, then proceed to fill the jar with my brine, leaving some room for the glass jar weight, finally i will top it off to about 1/4 inch from jar rim, I use plastic jar lids and then shake the jar a couple of times to mix the brine with the herbs and then place the jar on a dish towel and let mother nature do its thing.
I open the jar once a day to burp it, then i wil wait for 10 days before I refrigerate, I have never had any mold issues, curios why yours does?
Luv to get your opinion on this matter.
Thx Geo
Excellent work. Well-done!
This is hands down the best beginner instructional video I have ever seen on CZcams on any subject, not just fermentation. Are you a professional educator?
Great video, very informative and clearly presented.
Oh, this is something new for me. So interesting, I will try it out. Thanks! ❤
Can't thank you enough I am a vegan since last 2 years and have severe gut problems and two of your recipes sauerkraut and fermented onions have successfully turned out to be life saviours! I was tired of trying vegan yogurts! They are very difficult and cumbersome process and almost tasteless! Thank you so so much!!!
What does being vegan have to do with this video?
You should get tested for a digestive disorder called Sibo.
Thank you for your
Knowledge❤
I just found your channel today and I really like your videos. I love your good info and clear instructions. I checked different similar channels before, but yours is the best. You got a new subscriber! 😊
Oh, the pink onions look amazing!
They are!
I really do enjoy your recipes and watching your videos. And you voice is very calming.
Thanks for sharing!
What an excellent and well explained video. Well done. Off to make a batch now.
This is totally awesome , like the way you jump , right into the facts , I will try this , and shared on my F.B. Page , blessings on you
Thank you for another wonderful and inspirational video. I have been fermenting so many wonderful vegetables and even fruits, but never thought to ferment onions. Will be fermenting my first batch of onions tomorrow. These will be nice to mix and enjoy with my fermented garlic, one of my favorites.
Always look forward to your videos! Thank you so much for all you do! Very much appreciated!!
I had to taste the onions this morning after only two full days of fermentation. Soooooo delicious already. Thank you!!!
@@elliotflorida3469Thankyou 👍👍👍
Very good. Thank you.
Great presentation
Great explanation, thank you 🙏🏻🌷✨🙏🏻
You have such a calming voice, you could do ASMR lol
Great Video! I love this video, never figured to ferment onions, so smart
I will try this recipe today!❤
❤❤❤❤ Love you, Love your content, Love your Recies, Love your Vegetables ❤❤❤❤
Knows her stuff ! As an onion lover ! These look GOOD !
This is great! Thanks for sharing.
Thank you for your wonderful information, it has changed my life. From Australia
Amazing!
So nice ❤ Thank You
very informative. thank you
Thanks for the tip about checking the ph levels. As someone new to this that is just a reassuring trick to know. As I learn, I’m sure I can be assured by looking and tasting the fermentation because I’ll know what I’m looking and tasting for. Great video. Thanks again for sharing your very helpful tips!
Can wait to try. Love it! Plant Strong Nutrition 4 Strong Gut Microbiome Health
Nice. I ferment everything.
Very impressive presentation, You are very thorough Covering every single base, leaving virtually no room for questions or errors. Very nicely done, impressive. XO Superchef
awesome dish, Tasting it I can't believe this is not cabbage but onions. Many thanks for sharing.
Fantastic channel thank you. Has helped me
Amazing info, thank you!
Just opened my first jar of fermented red onion on 20 days of fermentation. Ph 3.9
Sweet fragrance of onion. Perfect sourness.
I cut onions north south in order to keep crispy texture.
Another well done vid. I plan on following you for this years garden 👍
Thanks for teaching about the pH requirements for safe fermentation, I haven’t heard the other you tubers mentioning this and it helps increase confidence in new fermenters
It's a pretty safe procedure...
Thank You❣️