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:-)
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!
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!
Definitely going to try this method! My husband’s family call themselves “Mexican Mennonite” because most of the community lived in Mexico before some of them emigrated to Canada. Therefore they prepare Mexican food often, and fermented red onion is a required pairing with the Mexican dish Pollo Feliz (a delicious marinated chicken dish). They usually ferment the onion in vinegar, but I’m excited to try this for better nutritious benefits! Thank you!
My mom's side is German. They came to Canada around 300 years ago. Their branch were puritans who stayed in Canada. The other branch went south and became amish. They used a lot vinegar pickled onions also. I like these ones better.
The salt should be exactly 2 to 3 % of the vegetable and water content. Weigh it and don't forget to add some Bay Leaves for the Tannins which will keep the vegetables crunchy.
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.
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.
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!!
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.
I cannot thank you enough for the step-by-step presentation! I’ve watched your video now three times and then was playing it as I attempted to do my first onion ferment. Everything was going well until I got to my second jar and put the glass weight in at an angle. I couldn’t get it at. I know it’s all part of the learning process, but I ended up shaking the mason jar and here I cracked it! Oh well, at least I got one full jar going!
That yeast growth on top can be prevented if you keep a layer of CO2 on top of the liquid. One of the ways to do this is by utilizing a low cracking pressure check valve atop the container, which will allow gas to escape but not let any outside air in. I designed a fermenter for sauerkraut using this method and have been fermenting with it for seven years now with zero yeast issues.
Texture is very important when it comes to food. Try using thin 'north to south' cuts instead of 'west to east' with onions. It improves the texture tenfold.
Exactly... it'll be interesting to cut one onion half crosswise to play with texture. With French onion soup, I cut one onion, or half of one if softball size because that crosswise cut will dissolve in the soup.
This is hands down the best beginner instructional video I have ever seen on TH-cam on any subject, not just fermentation. Are you a professional educator?
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
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
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 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.
Soon after watching your video, we decided to give fermenting onions a try. We got the glass weights and proceeded to chop some white onions. Mind you, we were not prepared with a PH reader but decided to go ahead while we waited for the reader that we ordered to arrive. We followed your instructions, though we forgot about the water, and used water from the tap. We left the jar on the counter as per your instructions, and we were expecting to see some action within a few days. Since our kitchen is on the cold side, after 5 days of not seeing any activity, though the water turned cloudy as in the video, we decided to place the jars outside in a warm, sunny place. In the afternoon, we brought the jars inside and then covered them with kitchen towels to keep the jars warm. After the sixth day, we started to notice bubbles forming. Another six days passed by, we continue seeing bubbles forming, and we got excited that the process was working. We opened the jars, and the smell was fine; it reminded me a bit of onion soup. In the meantime, we were still waiting for the darned PH reader. The order got delayed. After sixteen days of having the onion jars on the counter, we decided that it was time to place them in the refrigerator. Before we put them in the fridge, we checked them one more time, and though they had a tiny bit of kahm yeast on top, it looked and smelled just fine. Today, we got our PH reader, and after calibrating it, we took a reading of the fermented onions, and the PH was 3.4. My spouse wanted me to give them a try, and they were delicious! I feel proud that our first fermentation project turned out successful. Our next project, Korean Baek Kimchi...
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!
Buenas tardes porfavor pongan subtítulos en español porque sus fermentos son maravillosos y quisiera entenderlos graciasssss y saludos desde Colombia 🙋
I just watched this video while I’m canning some chicken and now have onions cut up with basil in salt water getting ready to start its fermentation lol. Thanks for sharing and you just got a new subscriber!
@@almor2445 good point - chopped dried herbs would likely float. I am thinking of a making a cabbage/apple/herb kraut so I'll use whole leaves and put them in the bottom. I always tuck a whole cabbage leaf on top, even when I use a pickle weight, so that helps prevent floaters as well. 🙂
@alexmorgan2445 when using dry herbs, just add them all at the bottom before the vegetables or leaves and they will keep well and give fantastic flavor
I have been making pickled red onions with apple cider vinegar and some sugar. They are so good. They last forever. You don’t need to put them on anything! But of course they are not fermented. I will try yours, thanks
Hello and thank you so much for sharing your knowledge about fermentation... one can see your passion behind it! One question: can fermented vegetables last in the fridge for more than one year or lees or more? Thanks and greetings from Italy ❤
In Hungary we eat pickled and fermented stuff as a side salad. The sour cuts very well especially greasy type of dishes like deep fried stuff, immediately aids digestion.
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!
I love fermented onions, and I love experimenting. I just made a jar with equal parts pickling salt and brown sugar as my brine and thick chunks of red onions plus a few tablespoons of water kefir that sat too long as my fermentation starter. then I refrigerate it after the onions exchange color and went through fermentation. My question is how to make it shelf stable and pantry stable, long-term without heat processing? Is this even possible?
H….. love your fermenting lessons!! I have a question. I notice you don’t use “pickle pipes” on your jars, and was wondering why. You seem to be the fermentation queen!😊
I'm actually working on a lids video that will air in October... my only experience time after time with pickle pipes is getting thee worst mold developments! If you watched my mold video in my fermentation funk series.... all my moldly ferment examples were thanks to the pickle pipe.
Am so glad I come across your channel ... am going be doing some white beans with kombucha....mmmm can't wait....thank you so much for sharing n God bless you and your family...
I just love you. ❤ Your calm, informative videos have empowered me to do what I never thought possible. I made white kimchi using your video and both hubby and I love it! I can already feel the benefits of taking better care of my gut. These onions are my next project. Thank you so much from the bottom of my heart. I live in a city and don't have access to all the organic, beautiful produce you have but you never say things that make me feel defeated. You're the best, I'm so thankful I found your youtube channel! ❤
Took me far too long to try this. I wanted to document the change in flavor over time and it was astonishing to me how the sweetness would increase and the raw onion flavor would noticeably decrease every 2 or 3 days. I have to try this with a Red Onion to see if similar claims are true. Finding I am now picking my daily meals based upon how they would pair with these onions. Keeping the fermenting onions in a very stable 68F environment in the basement, may or may not have been the ideal temperature, but they sure are good. I'm tempted to use a broken fridge to put in the basement with a similar temperature controller as I use for my homemade bread proofing box if a higher temperature would be best for this type of fermentation.
I never knew about kahm yeast until watching your video. Wasted a lot of cabbage trying to make sauerkraut. I just sampled my 1st carrot ferment on its 8th day. It smells good, has a pH of 3.7 but is incredibly salty! Is that normal? I really like how detailed your videos are.
I eat a lot of kimchi from the Asian store. Sometimes there are lots of scallions in it. They use a large variety of veggies and each batch is different. I'm unable to ferment my own right now and the ones I buy are very reasonably priced and seem to be made at home and then sold. I buy 3 or 4 batches of them at a time. They taste good too
I have been making vinegar onion pickles for years, but never thought to actually ferment some onions. I will try this now. I have a general fermentation question. I have been making small batch fermented pickles and sauerkraut in Mason jars for years. Failed batches always seemed to have a very slow start, so I began adding a few tablespoons of good quality, live fermented pickle or sauerkraut brine left over from a commercial product. This always worked, but I don't always have such brine available. So, I started adding a tablespoon of vinegar to the top of the jars, thinking that the lower pH would hold off nasty organisms until the fermentation started. This seems to be working. Recently, I have seen videos where food grade Citric Acid was added to a fresh brine, to start the fermentation off with an already acidic pH. Do you have any experience or advice on this method?
I have a spray bottle of diluted distilled vinegar which I spray everything with Tubs, weights, untensils, knives etc before starting to make any fermentation and also spray the the top of the fermentation. This is working out great for me.
Might be overkill but anything heatproof could be boiled to sterilize (like canning) or you could use a no rinse sanitizer like Star San to keep anything unwanted at bay. Adding vinegar, citric acid, or lactic acid, etc., would certainly give the good bacteria a headstart. It just depends what you have on hand and what flavor you're going for. 👍
Am I wrong for wanting to eat the floaters halfway through 😂 good video with lots of information. They won’t last months in my fridge bc I will gobble them up
We ferment maize or corn kernel which has been air dried in the sun and air. The kernels are left in running water, not necessarily tap water as long as it is not contaminated clean. The kernels are left for up to six months dependent on the warmer months which can speed the fermentation process. The corn will give of a strong smell which to the novice could be quite offensive, however the smell could be compared to that of Parmigiano cheese. It is crushed and the outward cover of the kernels are discarded leaving only the golden starchy substance. Water is added then it is slowly brought to the boil then left to simmer keeping an eye and continual stir till the consistency of custard. Eat with sugar and cream like you would porridge.
You lost me at "the kernels are left in running water..." then left for up to six months. What exactly is the process you are doing? My mind is thinking, you leave them in a running stream of water? Or wash well, then some sort of storage vessel for six months? I have some dried blue corn I grew this summer for cornmeal, but not enough to really make it worth grinding. I would like to try this.
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?
@@TimmmTimin our indian fermented drink with black carrots we indians have been using ground mustard seeds since ages .
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??❤
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!
You are a true gem when it comes to getting into fermenting. Thank you for the quality of your content from Germany.
Definitely going to try this method! My husband’s family call themselves “Mexican Mennonite” because most of the community lived in Mexico before some of them emigrated to Canada. Therefore they prepare Mexican food often, and fermented red onion is a required pairing with the Mexican dish Pollo Feliz (a delicious marinated chicken dish). They usually ferment the onion in vinegar, but I’m excited to try this for better nutritious benefits! Thank you!
En vinagre? Eso NO es fermentación. Es encurtido.
My mom's side is German. They came to Canada around 300 years ago. Their branch were puritans who stayed in Canada. The other branch went south and became amish. They used a lot vinegar pickled onions also. I like these ones better.
Outstanding video
What is on your counter in the green lid plastic container?
Do o u have a recipe for the fermented in vinegar onions??
I would love it!
The salt should be exactly 2 to 3 % of the vegetable and water content. Weigh it and don't forget to add some Bay Leaves for the Tannins which will keep the vegetables crunchy.
How i can figure out combination of the water, vegetable and salt( %3 of the salt ) with basic kitchen equipment, thank you
U can also add mulberry leaves for crunchiness of the ferment.
@@MK-gz4ns get a cheap digital weighing machine that lets you cut the Tare and use a calculator to get 3%.
100 grams needs 3 grams of salt
@@MK-gz4nsyou can taste test.
I’m obsessed with your channel! Your clear and concise instructions keep my attention and inspire me towards better health. 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.
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.
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 👍👍👍
I love that you covered ideal outcome and safety too and not just a recipe.
I love this. Much nicer than regular onions!
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 😁
Tried this a while ago. Cut the onions too thin & they disintegrated. Will have to try again.
Great tip
Sane thing happened when I put them in my pickles
The juice probably would have been good for flavor?
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.
I cannot thank you enough for the step-by-step presentation! I’ve watched your video now three times and then was playing it as I attempted to do my first onion ferment. Everything was going well until I got to my second jar and put the glass weight in at an angle. I couldn’t get it at. I know it’s all part of the learning process, but I ended up shaking the mason jar and here I cracked it! Oh well, at least I got one full jar going!
🤩
That yeast growth on top can be prevented if you keep a layer of CO2 on top of the liquid. One of the ways to do this is by utilizing a low cracking pressure check valve atop the container, which will allow gas to escape but not let any outside air in. I designed a fermenter for sauerkraut using this method and have been fermenting with it for seven years now with zero yeast issues.
You can buy jar lids that do this as well. I use a small glass dish that fits nicely over the top of my small mouth jars.
We place a plastic wrap first then place the lid loosely for the first few days and it works as a one way valve.
This is the go to channel for all things fermented, and more! Thanks very much for simplifying my life. :)
We never thought about fermenting onions but going to try it soon.
Texture is very important when it comes to food. Try using thin 'north to south' cuts instead of 'west to east' with onions. It improves the texture tenfold.
Exactly... it'll be interesting to cut one onion half crosswise to play with texture. With French onion soup, I cut one onion, or half of one if softball size because that crosswise cut will dissolve in the soup.
Easier to cut west to east
@@YeshuaKingMessiah very true… both cuts serve their purpose 😊
This is hands down the best beginner instructional video I have ever seen on TH-cam on any subject, not just fermentation. Are you a professional educator?
This channel has been super clear and thorough. Thank you for this video
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
What a lovely calming voice. ❤
Recently found this channel really interesting can’t wait to start my fermentation in the new year
I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!
I love your channel and your energy! Your instructions are so clear and your voice/demeanor is so Zen! 🥰
Can wait to try. Love it! Plant Strong Nutrition 4 Strong Gut Microbiome Health
I love fermented onions! ❤
Great job; very informative. Looks healthy and delicious. Can't beat fermented foods!
I checked my onions yesterday and spooned out 2 little pieces that floated up. So far so good
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
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.
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 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.
Soon after watching your video, we decided to give fermenting onions a try. We got the glass weights and proceeded to chop some white onions. Mind you, we were not prepared with a PH reader but decided to go ahead while we waited for the reader that we ordered to arrive. We followed your instructions, though we forgot about the water, and used water from the tap. We left the jar on the counter as per your instructions, and we were expecting to see some action within a few days. Since our kitchen is on the cold side, after 5 days of not seeing any activity, though the water turned cloudy as in the video, we decided to place the jars outside in a warm, sunny place. In the afternoon, we brought the jars inside and then covered them with kitchen towels to keep the jars warm. After the sixth day, we started to notice bubbles forming.
Another six days passed by, we continue seeing bubbles forming, and we got excited that the process was working. We opened the jars, and the smell was fine; it reminded me a bit of onion soup. In the meantime, we were still waiting for the darned PH reader. The order got delayed.
After sixteen days of having the onion jars on the counter, we decided that it was time to place them in the refrigerator. Before we put them in the fridge, we checked them one more time, and though they had a tiny bit of kahm yeast on top, it looked and smelled just fine.
Today, we got our PH reader, and after calibrating it, we took a reading of the fermented onions, and the PH was 3.4. My spouse wanted me to give them a try, and they were delicious! I feel proud that our first fermentation project turned out successful.
Our next project, Korean Baek Kimchi...
That is fantastic! Congratulations!😍
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!
My stomach is always hurting maybe this will help, I'm gonna give this a try thanks.
Ive been wanting to try this recipe for a while now. I am doing it today! Thank you so much God bless you!
Oh, the pink onions look amazing!
They are!
Buenas tardes porfavor pongan subtítulos en español porque sus fermentos son maravillosos y quisiera entenderlos graciasssss y saludos desde Colombia 🙋
What a sweet, sweet soul 💜 Thank you so much for this!
Good to listen to..Clear and not fast......
Thank you for your extremely thorough guidelines on the onion fermentation topic!
I just watched this video while I’m canning some chicken and now have onions cut up with basil in salt water getting ready to start its fermentation lol. Thanks for sharing and you just got a new subscriber!
Are there any herbs to be avoided in fermenting (because they get bitter or something like that)?
You provide great information. Thanks!
I would love to know this too!
I used dried oregano and basil once. Floated and moldy in a few days. Now I just use garlic cloves and ginger in my onion and cabbage.
@@almor2445 good point - chopped dried herbs would likely float. I am thinking of a making a cabbage/apple/herb kraut so I'll use whole leaves and put them in the bottom. I always tuck a whole cabbage leaf on top, even when I use a pickle weight, so that helps prevent floaters as well. 🙂
Can the softening the onion first in the bowl be skipped?
@alexmorgan2445 when using dry herbs, just add them all at the bottom before the vegetables or leaves and they will keep well and give fantastic flavor
Thank you for your wonderful information, it has changed my life. From Australia
Amazing!
Thanks for sharing Healthy real food recipes with all of us! 👍❤️😇
I have been making pickled red onions with apple cider vinegar and some sugar. They are so good. They last forever. You don’t need to put them on anything! But of course they are not fermented. I will try yours, thanks
The whole purpose of making these fermented onions is for the healthy gut bacteria/probiotics.
My pickled onions in the fridge spoiled in a month
How do yrs last forever?
Nearly 230k views, over 7000 votes and not one down vote. Never seens that before, wow.
Well you can't see thumbs down on a video anymore 😅❤
@@joyfool1225 you can and with a plugin you also see those 👎 again ;)
Knows her stuff ! As an onion lover ! These look GOOD !
Oh! I surely need to make these. You explained everything so perfectly 😊, thank you.
Hello and thank you so much for sharing your knowledge about fermentation... one can see your passion behind it!
One question: can fermented vegetables last in the fridge for more than one year or lees or more? Thanks and greetings from Italy ❤
They can last up to 9 months in the frig.
They are great added stir fries and a quiche.
awesome dish, Tasting it I can't believe this is not cabbage but onions. Many thanks for sharing.
In Hungary we eat pickled and fermented stuff as a side salad. The sour cuts very well especially greasy type of dishes like deep fried stuff, immediately aids digestion.
I surely will try this!!!
Thanks
I also like the nutrient comparason videos, Thx.
You are a very clear presenter!!
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.
Thanks for all the little but important details
I just started some today with some fresh mint for flavor.
Congratulation for you videos, i just started today with fermented cabbage 😊
I appreciated this teaching you are made for this such a natural.😃
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, great video.
I wish I could tolerate salt in my diet. This looks good.
I love fermented onions, and I love experimenting. I just made a jar with equal parts pickling salt and brown sugar as my brine and thick chunks of red onions plus a few tablespoons of water kefir that sat too long as my fermentation starter. then I refrigerate it after the onions exchange color and went through fermentation. My question is how to make it shelf stable and pantry stable, long-term without heat processing? Is this even possible?
Thank you so much madam for this free lesson.
Excellent info 👌
Well explained !!!
I love it 😇 Thank you 😊 ❤️
Love your calming voice 😊👍 Thank you for the video 🙏
Thank you so much for all your great on each step by step information ! And also including the links.
H….. love your fermenting lessons!! I have a question. I notice you don’t use “pickle pipes” on your jars, and was wondering why. You seem to be the fermentation queen!😊
I'm actually working on a lids video that will air in October... my only experience time after time with pickle pipes is getting thee worst mold developments! If you watched my mold video in my fermentation funk series.... all my moldly ferment examples were thanks to the pickle pipe.
Am so glad I come across your channel ... am going be doing some white beans with kombucha....mmmm can't wait....thank you so much for sharing n God bless you and your family...
I just love you. ❤ Your calm, informative videos have empowered me to do what I never thought possible. I made white kimchi using your video and both hubby and I love it! I can already feel the benefits of taking better care of my gut. These onions are my next project. Thank you so much from the bottom of my heart. I live in a city and don't have access to all the organic, beautiful produce you have but you never say things that make me feel defeated. You're the best, I'm so thankful I found your youtube channel! ❤
I'm thrilled fermenting is going well for you and the hubby and my videos were a part of that success for you. Blessings!
Took me far too long to try this. I wanted to document the change in flavor over time and it was astonishing to me how the sweetness would increase and the raw onion flavor would noticeably decrease every 2 or 3 days. I have to try this with a Red Onion to see if similar claims are true. Finding I am now picking my daily meals based upon how they would pair with these onions. Keeping the fermenting onions in a very stable 68F environment in the basement, may or may not have been the ideal temperature, but they sure are good.
I'm tempted to use a broken fridge to put in the basement with a similar temperature controller as I use for my homemade bread proofing box if a higher temperature would be best for this type of fermentation.
Perfect timing. I have a few red onions and herbs from my garden. Thank you! 🎉
I never knew about kahm yeast until watching your video. Wasted a lot of cabbage trying to make sauerkraut. I just sampled my 1st carrot ferment on its 8th day. It smells good, has a pH of 3.7 but is incredibly salty! Is that normal? I really like how detailed your videos are.
You seem like the most organized and a thorough person! Excellent description.
Slicing the onion from root to stem in skinny wedges rather than across the diameter will further preserve the crisp texture of the onion.
Very cool and calm explanation Thank
Thanks is not enough
I eat a lot of kimchi from the Asian store. Sometimes there are lots of scallions in it. They use a large variety of veggies and each batch is different. I'm unable to ferment my own right now and the ones I buy are very reasonably priced and seem to be made at home and then sold. I buy 3 or 4 batches of them at a time. They taste good too
Very nice, smooth and simple, thanks
I have been making vinegar onion pickles for years, but never thought to actually ferment some onions. I will try this now. I have a general fermentation question. I have been making small batch fermented pickles and sauerkraut in Mason jars for years. Failed batches always seemed to have a very slow start, so I began adding a few tablespoons of good quality, live fermented pickle or sauerkraut brine left over from a commercial product. This always worked, but I don't always have such brine available. So, I started adding a tablespoon of vinegar to the top of the jars, thinking that the lower pH would hold off nasty organisms until the fermentation started. This seems to be working. Recently, I have seen videos where food grade Citric Acid was added to a fresh brine, to start the fermentation off with an already acidic pH. Do you have any experience or advice on this method?
I have a spray bottle of diluted distilled vinegar which I spray everything with Tubs, weights, untensils, knives etc before starting to make any fermentation and also spray the the top of the fermentation. This is working out great for me.
Might be overkill but anything heatproof could be boiled to sterilize (like canning) or you could use a no rinse sanitizer like Star San to keep anything unwanted at bay. Adding vinegar, citric acid, or lactic acid, etc., would certainly give the good bacteria a headstart. It just depends what you have on hand and what flavor you're going for. 👍
Thanks for your ideas and lessons learned ❤❤ greetings from Roermond in the Netherlands 🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷🌷
Nicely done video.... informative, scientific. Just wondering if adding a little sugar will speed up fermentation.
Not recommended 👍
Excellent video thanks for sharing.
I really do enjoy your recipes and watching your videos. And you voice is very calming.
I learned something new about salt!
Hmmm 🤔 homemade bread toasted with grilled cheese and fermented onion for a light tea, must get fermenting.
Am I wrong for wanting to eat the floaters halfway through 😂 good video with lots of information. They won’t last months in my fridge bc I will gobble them up
We ferment maize or corn kernel which has been air dried in the sun and air. The kernels are left in running water, not necessarily tap water as long as it is not contaminated clean. The kernels are left for up to six months dependent on the warmer months which can speed the fermentation process. The corn will give of a strong smell which to the novice could be quite offensive, however the smell could be compared to that of Parmigiano cheese. It is crushed and the outward cover of the kernels are discarded leaving only the golden starchy substance. Water is added then it is slowly brought to the boil then left to simmer keeping an eye and continual stir till the consistency of custard. Eat with sugar and cream like you would porridge.
You lost me at "the kernels are left in running water..." then left for up to six months. What exactly is the process you are doing? My mind is thinking, you leave them in a running stream of water? Or wash well, then some sort of storage vessel for six months? I have some dried blue corn I grew this summer for cornmeal, but not enough to really make it worth grinding. I would like to try this.
Sounds like a very old method
I’m sure it’s quite effective but I would eat with butter n S&P, maybe some salsa. No sweets at brekkie.
Another well done vid. I plan on following you for this years garden 👍
Great video, very informative and clearly presented.
This video was so well done. . The ph test tip will be invaluable. Thanyou