Fermented Onions & Garlic Combo

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Ingredients

2 -3 cups baby/pearl onions
1 cup cloves of garlic
4 cups filtered water
2 tablespoons salt
1 tablespoon of whey or liquid from another lacto acid fermentation such as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).

Fermented Onions & Garlic Combo

Cuisine:

    while providing you with the health benefits of vegetables, as well as the probiotic boost from the lactic acid bacteria

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    Ingredients

    Directions

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    Do you love pickled onions? Well then this one is for you. Fermentation takes the sharpness from both the onions and the garlic, as well as eliminating the pungent odor, while providing you with the health benefits of vegetables, as well as the probiotic boost from the lactic acid bacteria. Conventional pickled onions today are preserved with spirit vinegar, ridding the preserved food of all the enzymes and probiotics which were present in pre-modern times.

    Equipment

    A sharp kitchen knife

    A large chopping board

    A jug for brine

    1 large sized bowl

    1 fermentation vessel with lid/seal

    The following spices are optional:

    3 tablespoons green pepper corns

    2 bay leaves

    3 tablespoons mustard seeds

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    Steps

    1
    Done

    Peel your onions and garlic

    2
    Done

    Mix the salt and water together in your jug, stirring until the salt is dissolved.

    3
    Done

    Fill up your fermentation jar with the onions and garlic cloves. If you are adding spices you can layer them throughout the filling.

    4
    Done

    If you have any probiotic starter liquid, pour it over the top on the ingredients.

    5
    Done

    Now pour the brine that you made in step 2 over the contents. Leave a one inch gap between the lid and the surface of the brine.

    6
    Done

    If you have an object with the right dimensions, you can place it on top of the floating onions and garlic, to weight them down under the surface of the brine. If this is not possible, do not worry.

    7
    Done

    Leave to ferment for 5-7 days at room temperature out of direct sunlight. If you do not have a Fido jar or an airlock seal, you must be sure to burp the ferment.

    After fermentation time is up, refrigerate for your enjoyment!

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