Thanks for the advice 're "bubble gut" as we've noticed that we react to kumbucha, and I kept thinking it may be the water ;-) I've made yoghurt, whey, cream cheese, cheese etc for years, but I guess we're used to the yoghurt flora.
I love all onions and garlic❤ Our place in South Georgia is too wet to grow them but many people in our area grow sweet onions and we live only 55 miles from Vidalia, Georgia. I don’t like to cook with sweet onions but they make delicious onion sandwiches. One of my favorite childhood memories is eating brown bread onion sandwiches with my maternal grandmother at her house in Atlanta. She made the best homemade mayo and we’d eat sandwiches at night watching tv. Lots of fresh-ground black pepper. When I was around 8 years old I remember a bag of Vidalia onions arriving at my grandmother’s house. We were so excited LOL! My grandfather was always getting some kind of fresh fruit or veg in the mail. Good times!
I want you to know I'm praying for you. And your family... I am sorry for your loss. But I am so so glad he was able to take that trip with Patrick. Only God could have orchestrated such a beautiful final hour between them... And leading him to make it until after he got back, and was able to see the family one last time. God in all his sovereignty was really in the midst of all of it. God bless you Heidi... God gifted his perfect portion of time. You don't know me. But I feel very kindred to you. For someone I don't know... You're one of my favorite people on the planet. May the Lord comfort your heart and give you peace that passes all understanding.
Hi there. Three years ago I had a huge bumper crop of jalepenos. I dehydrated a ton of them. I also fermented 4 quarts of the peppers. We're working on the last quart but they do great in chili and tacos as well as on scrambled eggs at breakfast. Last week I fermented radishes and those turned out great. Usually with damaged onions from the garden, I dehydrate them but I think I'll try fermenting them. Thanks
I am happy you share your experience. It is very convenient to have fermented garlic and onions in advanced and ready to use them when we don't have much time. Thank you Heidi and God bless you ❤😊❤
I wondered if Randy was going to chase those onions! Lol Thanks for the tip for fermenting garlic! I really had never even thought about that, but it seems like a great idea, especially when you want to have more fermented food in your menu.
Why did I never think to add salt?! Thank you for that tidbit!! I have lots of garlic that I need to get preserved so i will be doing this soon. I was going to dehydrate garlic over the winter, but the smell was so strong I couldn't do it! haha And I know I've mentioned this before, but I love fermenting the onion skins. I use the liquid for flavoring in all kinds of dishes - it just adds a different level of flavor. It reminds me of the smell of a good beer brat broth - yes, I'm from Wisconsin. We typically go through 10# of onions a month, but we didn't last month so I skipped it on my Azure order this time. Now I wish I hadn't. Thank you for another great video! Have a blessed day!! Edited to add: Don't forget, if you are feeling a bit under the weather, breathing in all the onion fumes is great curing what ails you!
Hello fellow Cheesehead 👍 I am going to ferment the onion skins I saved for broth based on your comment. The last broth was so oniony it overpowered the broth! Onion skin liquid sounds like a much more controllable ingredient to me.
Good to know about using the skins as powdered onion! My cousin told me about doing smoked onions on the smoker. I did 5 pounds and then freeze dried them before powering them. Absolutely amazing taste! I'm going to try fermenting some now. Thanks for the info!
I love using fermentation as a way to preserve things like this. Living alone, it still let's me take advantage of sales like a free 3 pound bag of onions with saved points at my local store. I love pickled ones on a burger, in potato salad, fried rice, anything I use onions for. I always keep powdered onions, but they don't work for everything. The bottom shelf of my fridge is set high enough to accommodate half gallon jars; perfect for me.
I'm enjoying Heidi and her advice too. I only discovered the channel 7 or so months ago I so prefer home-fermented apple cider vinegar to the bought harsh chemical version we used as seldo as possible. I love the probiotic experiments too; which I learned about from Heidi. Fermentation seems to be so-o-o important as a way to increase VitK2; which, in turn, helps with the absorption of calcium into the bones; rather than it becoming mixed with cholesterol in the blood vessels So much to learn
Hello. Hope you are well. We are old enough to remember when restaurants used to have candles on their tables. Patrons could smoke in the restaurant. The candles too the smoke, via air flow from the candle to the ceiling. Just a little point. We love onions and garlic for our health.
I’m with you, I love fresh onions on my tacos, pizza, burgers… I got a box of yellow onions but I wrapped each one with newspaper and put them in my crisper drawer. So far at 3 months later, mine are still fresh. I do have an extra refrigerator though so using that space in one of them is not a problem. I’m still interested in trying to ferment some, just for the gut health. Shalom! 😊
This is great! I will be trying it pronto. Also, thanks for the tip about the candle flames helping reduce fumes. We keep candles in the kitchen so they will be handy for this!
I tried fermenting red onions before. It did nothing. But I just did filtered water, red salt and onions. Didn’t know about a starter. I might try again (heading over to watch your starter video now). Thank you.
If u put yr cutting board under yr vent fan over the stove, it sucks out those vapors and works great .ice water in a bowl also dissipates that acid. Thanks
Thanks, I have actually been doing that for a few years, it works better for me most of the time than trying to shoot a whole video while also making whatever it is. Clips and photos I can overlay while explaining the process is a bit more work but usually makes for a better video
I will try this! I too usually dehydrate bags of onions, sliced up on the mandolin and crumbled into teeny pieces 👍What I've usually fermented and not dried is diced celery to make it last longer. So sparkly-good in egg salad, potato salad, noodle salad! Ready to go.
I have also tried a wet cloth next to your cutting area to help with the sting from onions. It seems to work. The smell gets absorbed into the wet cloth/towel.
Confession: I don't know how you can make this project seem any easier than you made it in this video but even after watching this I still don't quite feel confidant to try it yet. I am going to watch your starter video again now and see if that gives me the courage to go for it. I bet you covered this in another video but I'm curious to know where you got your plastice lids for your jars. Are those an Azure product? Thank you for all the things you're teaching us!
First, a starter, as noted, is super easy to make with whatever you have on hand but the starter is more for an insurance and not absolutely necessary. You can even use whey from active yogurt as a starter. However, if you choose not to use a starter at all, I suggest adding more salt.
@@RainCountryHomestead oh ok. Somewhere I read i can put chopped up garlic scapes in a glass jar and just cover with olive oil. But am not sure if it needs to go into the fridge or can be left on the counter.....
Hi Heidi! I have made so many vinegars and started doing it from watching your videos! I know this has nothing to do with fermented onions, but I have to pick your brain. I started a vinegar out of lavender and rose petals from my land. Within a couple of days, it became very goopy, like aloe Vera gel. I was annoyed at first because my big batch of hair vinegar was ruined! I have made several floral vinegars and never had this happen. Did some researching, and the only thing I could find, was too much mass of herbs and too much sugar…. But not how to fix it or what is it?! Well, it smells great and it is not vinegary-smelling. I thought, why not try it on my skin like aloe just to see what it does. It is wonderful! I believe I have made some kind of rose/lavender serum for the skin. I must have to store it in the fridge because it won’t be acidic enough to store on the shelf. Have you ever had anything like this happen? Any suggestions for what I might be able to add to preserve it longer without changing the scent or the properties? I am thinking this is an awesome thing that I found by accident! Would like to give it as gifts because it really makes your skin so soft and supple and not greasy!
Did you not allow it to ferment the full 30 days? This happened to me recently with my dragon fruit vinegars. I did them both exactly the same way, one turned goopy, the other did not. Both were vinegar though as they had the same flavor and smell. Because I made them the same way, same amount of peels, same amount of sugar, I do not believe it has anything to do with the sugar or produce content though I am stumped why it would happen. What I did was mixed the two together to thin out the one and then used it as a conditioning hair wash and it made my hair softer than most other vinegars I have made to use for my hair. So, if this ever happens again, that is what I will use it for but since it was still vinegar as I allowed it to fully ferment, there was no need for me to keep it in the fridge
It is smelling slightly of vinegar at this point and has thinned out some. I am using it on my skin. I bet this would be a fine hair conditioner. I just got a new ph meter, so I am going to be checking all my vinegar’s acidity. It is so fun trying different things. Horsetail is super good for the hair. I tried to make a vinegar out of this and it was super thick and gloppy. I pitched it thinking it didn’t work because of some property of the horsetail, but now I am wondering if it would have been a thick natural shampoo or conditioner? I’ll have to try that again and see what happens. You are wonderful and so fun to watch! Thanks for sharing all of your knowledge and for being so God honoring. So refreshing!
Thank you Heidi! This was very timely! 🙂 Does this kind of ferment play well with a lacto-ferment? I'm thinking of a ginger sauce that would keep in the fridge. (Onion, ginger, soy sauce, lemon juice) Alternately, I could make a lemon peel vinegar in place of the juice. Thanks for brainstorming with me! 🥰 Blessings! 💜🎉
I’ve only fermented cucumbers with salt and various spices. I’m with you on the fresh onion for certain dishes so I’m going to try this while it’s still summer. Shelf life?
I don’t but I keep them in the fridge to help them last longer. For some reason onions don’t seem to stay fresh for very long at room temperature anymore.
I have pearl sized onions and was wondering if they’d turn out similar to the pickled onions at the store. Maybe add pickle crisp to get that type consistency? Or that would probably mess up the ferment.
You can use whey or simply try making a starter yourself as it is super easy and you can make it with just water, sugar or honey, and whatever fruit scraps or herbs, fresh or dried, you have on hand. Check out the video I mentioned and linked to in the description
Question as I’m new to fermenting. You said cold storage if not in the refrigerator for long term storage. How cold are we talking about? I live in Indiana and have limited room in my fridge so it’s not really an option for long term. My attached Florida room would work but it’s not heated and can get pretty cold.
I’ve never heard about using the onion skins in that way my only concern would be, the outside has come into contact with the with the soil and could it have microbes/bug in it that could become prolific in a jar?? I will definitely try fermenting my onions. Thank you!🥰❤️🍁🙏🏻🇨🇦
Hi I followed the instructions on this video and she shows that you should spoon out the onions that float up I did that in the beginning but now it is getting too much to handle. too many onions floating to the top. How can I prevent that ? or do I even need to worry about them floating to the top? I am using fermentation weights but as they are fermenting it moves the weight around and makes onion chunks float to the top- how can i prevent that?
I never said you have to keep spooning out the onions that float on the top, you must be thinking of someone else. However, I do USE the onions by spooning them out as I NEED them from the top. There is no need to spoon out what floats on top and no need for weights. Just shake or stir once a day while it is fermenting then store in the fridge and do not worry about it until you need it
First and foremost... Thank you for all of your videos!!! The information is priceless!!! Does fermenting garlic and/or onions add to or take away from the nutritional value of each? I know that both are really good for you but just wonder if there's more value in fermenting them rather than drying them?
generally speaking, fermenting anything adds to his benefits because of the probiotics you are getting and most certainly would not take away nutrients as long as they remain raw
I would not know all the names though I am sure you can look it up but typically the fresh and smaller sized garlic you can buy in the store is the hotter kind but the larger garlic (English Garlic, Elephant Garlic) are more mild
Hi. I watch and use your videos alot. Are you still sending the vacuum sealing chamber your husband makes? I went to look for your store and is nolonger there. I really need one.
It would depend on if it is still active. I recommend making the starter as it is super easy and only takes three days to be ready. You could even ferment the onions without the starter, I just prefer to add it to insure it will indeed ferment
@@RainCountryHomestead okay. Ty so much for responding. You might be the only one that does that. We actually had good luck with our onion crop this time; garlic, too! Thank you , Jesus!! I am going to freeze dry some, too. Truly , Ty for the work that you do. I have learned so much from you and other godly homesteaders! Have a blessed day.
This is why we filter it. If anyone thinks that any other water, including city tap water, is safe from what they are spraying in the sky, they are deluding themselves. If it is in the rain water, then it is in the rivers, creeks, lakes, wells, et cetera. ALL water must be filtered well and the only way to totally escape it is to stop drinking any water at all then we can all die from dehydration
@@RainCountryHomestead Thank you for clarifying and adding additional info. The most important action, from my own experience (professionally and personally) is to perform regular detox.
I am not really the one to ask since this is the way I have been fermenting for many years now but if you watch the fermentation starter video I mentioned and linked to, you would realize that it is super easy to make one out of any produce or herbs you have on hand
As I promised in the video itself, I put the link to the other video on how to make the fermentation starter in the description box below the screen. Please make sure to click on "...more" to open the box and find my links
One thing to note if you are new to fermented foods: Start slow. It can cause "bubble gut" if you aren't used to fermented foods.
So true... I started with 1 Tbsp of sauerkraut once a day, then twice a day, then 3 times per day just to build up a tolerance for it. Now I crave it!
Thanks for the advice 're "bubble gut" as we've noticed that we react to kumbucha, and I kept thinking it may be the water ;-) I've made yoghurt, whey, cream cheese, cheese etc for years, but I guess we're used to the yoghurt flora.
I love all onions and garlic❤ Our place in South Georgia is too wet to grow them but many people in our area grow sweet onions and we live only 55 miles from Vidalia, Georgia. I don’t like to cook with sweet onions but they make delicious onion sandwiches. One of my favorite childhood memories is eating brown bread onion sandwiches with my maternal grandmother at her house in Atlanta. She made the best homemade mayo and we’d eat sandwiches at night watching tv. Lots of fresh-ground black pepper. When I was around 8 years old I remember a bag of Vidalia onions arriving at my grandmother’s house. We were so excited LOL! My grandfather was always getting some kind of fresh fruit or veg in the mail. Good times!
My absolute favorite sandwich is an onion and cheese sandwich with mayonnaise on the bread.
I want you to know I'm praying for you. And your family... I am sorry for your loss. But I am so so glad he was able to take that trip with Patrick. Only God could have orchestrated such a beautiful final hour between them... And leading him to make it until after he got back, and was able to see the family one last time. God in all his sovereignty was really in the midst of all of it. God bless you Heidi... God gifted his perfect portion of time. You don't know me. But I feel very kindred to you. For someone I don't know... You're one of my favorite people on the planet. May the Lord comfort your heart and give you peace that passes all understanding.
Thanks for the tip about lighting a candle when chopping onions. I'll definitely give that a try!
Thank you for the tip about burping, exactly the question I need answered as I do not have the silicone lids.
Hi there. Three years ago I had a huge bumper crop of jalepenos. I dehydrated a ton of them. I also fermented 4 quarts of the peppers. We're working on the last quart but they do great in chili and tacos as well as on scrambled eggs at breakfast. Last week I fermented radishes and those turned out great. Usually with damaged onions from the garden, I dehydrate them but I think I'll try fermenting them. Thanks
I absolutely love fermented onions! Fermented carrots are so good, too! I've also done a cucumber/tomato blend that was amazing!
I might have to try fermented onions. Bet they would be great on street tacos. I have learned so much over the years I have watched Rain Country. Phil
I bought a huge bag of onions. I already pickled some, but now I think I'll ferment some. Also going to dehydrate a couple.
I am happy you share your experience. It is very convenient to have fermented garlic and onions in advanced and ready to use them when we don't have much time. Thank you Heidi and God bless you ❤😊❤
I wondered if Randy was going to chase those onions! Lol
Thanks for the tip for fermenting garlic! I really had never even thought about that, but it seems like a great idea, especially when you want to have more fermented food in your menu.
I love that I won't need to use so much salt to ferment! ❤
Your gorgeous hair and glowing skin are the best ad for eating fermented foods like you do! ❤
I love onions and garlic.
Love the pink and purple lids!😍
Oh yeah! Red onions are my favorite. Thanks for sharing. God bless 🙏
As soon as my onions are ready I will be doing this for sure.
Why did I never think to add salt?! Thank you for that tidbit!! I have lots of garlic that I need to get preserved so i will be doing this soon. I was going to dehydrate garlic over the winter, but the smell was so strong I couldn't do it! haha
And I know I've mentioned this before, but I love fermenting the onion skins. I use the liquid for flavoring in all kinds of dishes - it just adds a different level of flavor. It reminds me of the smell of a good beer brat broth - yes, I'm from Wisconsin. We typically go through 10# of onions a month, but we didn't last month so I skipped it on my Azure order this time. Now I wish I hadn't.
Thank you for another great video! Have a blessed day!!
Edited to add: Don't forget, if you are feeling a bit under the weather, breathing in all the onion fumes is great curing what ails you!
Hello fellow Cheesehead 👍 I am going to ferment the onion skins I saved for broth based on your comment. The last broth was so oniony it overpowered the broth! Onion skin liquid sounds like a much more controllable ingredient to me.
I love fermented onions. I can't wait for my onions to mature enough to pick!
I really love it thank you for your recommendations and recipes ❤
❤❤❤ Thanks Heidi!!❤❤❤
Good to know about using the skins as powdered onion! My cousin told me about doing smoked onions on the smoker. I did 5 pounds and then freeze dried them before powering them. Absolutely amazing taste!
I'm going to try fermenting some now. Thanks for the info!
I love using fermentation as a way to preserve things like this. Living alone, it still let's me take advantage of sales like a free 3 pound bag of onions with saved points at my local store. I love pickled ones on a burger, in potato salad, fried rice, anything I use onions for. I always keep powdered onions, but they don't work for everything. The bottom shelf of my fridge is set high enough to accommodate half gallon jars; perfect for me.
I love this channel ! You are a smart lady. my go to when I need to remember or learn something new !
I'm enjoying Heidi and her advice too.
I only discovered the channel 7 or so months ago
I so prefer home-fermented apple cider vinegar to the bought harsh chemical version we used as seldo as possible.
I love the probiotic experiments too; which I learned about from Heidi.
Fermentation seems to be so-o-o important as a way to increase VitK2; which, in turn, helps with the absorption of calcium into the bones; rather than it becoming mixed with cholesterol in the blood vessels
So much to learn
Hello. Hope you are well. We are old enough to remember when restaurants used to have candles on their tables. Patrons could smoke in the restaurant. The candles too the smoke, via air flow from the candle to the ceiling. Just a little point. We love onions and garlic for our health.
Yes! Real candles do take away cig smoke, can confirm lol No house was without real candles when I grew up!
Love fermented onions 😊
Thank you for sharing this! Eating fermented foods is best! I also love your color coordination with the onions, starter and coaster.
I’m with you, I love fresh onions on my tacos, pizza, burgers… I got a box of yellow onions but I wrapped each one with newspaper and put them in my crisper drawer. So far at 3 months later, mine are still fresh. I do have an extra refrigerator though so using that space in one of them is not a problem. I’m still interested in trying to ferment some, just for the gut health. Shalom! 😊
Thank you Heidi & God bless 🥰🥰💞🙏💞
Love and prayers for your family Heidi God Bless... 9:13
Oh, man! I LOVE fermented red onions! Thanks, Heidi! 😍
👍 Live onions...love garlic! Thanks for sharing, Heidi ! Shalom!
I love your show. Watched you for years
I like using a green onions as a garnish on my plate. At one time I wanted to open up a restaurant called "The Onion Patch". Have a good day.
Thank you for details. I fermenting eggplant right now.
Thank you. I love onions so I think I’ll try this method.
I love onions, garlic, and ginger.
I fermented onions in turmeric and they were so good.
I ferment and then blend up and dehydrate for onion powder. Taste is amazing
Thanks Heidi 😊❤❤
thank you for sharing.
This is great! I will be trying it pronto. Also, thanks for the tip about the candle flames helping reduce fumes. We keep candles in the kitchen so they will be handy for this!
Hey Heidi 🥰 Yes He is Heidi 💞🙌💞🥰
I tried fermenting red onions before. It did nothing. But I just did filtered water, red salt and onions. Didn’t know about a starter. I might try again (heading over to watch your starter video now). Thank you.
I did not know onion could be done this way. Now I need to get me a fermentation starter going. Then the onion. Cool.
If u put yr cutting board under yr vent fan over the stove, it sucks out those vapors and works great .ice water in a bowl also dissipates that acid. Thanks
you are so sweet thank you
Love the new split screen, great idea!
Thanks, I have actually been doing that for a few years, it works better for me most of the time than trying to shoot a whole video while also making whatever it is. Clips and photos I can overlay while explaining the process is a bit more work but usually makes for a better video
I will try this! I too usually dehydrate bags of onions, sliced up on the mandolin and crumbled into teeny pieces 👍What I've usually fermented and not dried is diced celery to make it last longer. So sparkly-good in egg salad, potato salad, noodle salad! Ready to go.
A bowl of water next to the onions also works for the onion fumes.
Thank you! That was wonderful!
Love this, thank you for the information on this
Love my fermented onions!
Thank you for sharing looks beautiful look forward to trying your recipes
In so glad you put this out because I was wanting to try this, it doesn’t make them pickled tasting?
No it does not
I was wondering about this too. Thanks for teaching us, Heidi!
Thank you!!
Awesome! Thanks for sharing 💐💐💐
Thank you
I have also tried a wet cloth next to your cutting area to help with the sting from onions. It seems to work. The smell gets absorbed into the wet cloth/towel.
I've got to try this. I've never met an onion I didn't like
Confession: I don't know how you can make this project seem any easier than you made it in this video but even after watching this I still don't quite feel confidant to try it yet. I am going to watch your starter video again now and see if that gives me the courage to go for it. I bet you covered this in another video but I'm curious to know where you got your plastice lids for your jars. Are those an Azure product? Thank you for all the things you're teaching us!
Colored lids: amzn.to/3VnpitN
Ty as always. Shared.
How do I ferment without a starter? Thanks I always enjoy your videos!
First, a starter, as noted, is super easy to make with whatever you have on hand but the starter is more for an insurance and not absolutely necessary. You can even use whey from active yogurt as a starter. However, if you choose not to use a starter at all, I suggest adding more salt.
Perfect
👁👁 happy to drop by ….
Good video, thanks for sharing YAH bless !
Awesome!
Do you also can garlic scapes, by any chance?
No, I have not considered canning garlic
@@RainCountryHomestead oh ok. Somewhere I read i can put chopped up garlic scapes in a glass jar and just cover with olive oil. But am not sure if it needs to go into the fridge or can be left on the counter.....
I love pickled red onions.
❤
Hi Heidi! I have made so many vinegars and started doing it from watching your videos! I know this has nothing to do with fermented onions, but I have to pick your brain. I started a vinegar out of lavender and rose petals from my land. Within a couple of days, it became very goopy, like aloe Vera gel. I was annoyed at first because my big batch of hair vinegar was ruined! I have made several floral vinegars and never had this happen. Did some researching, and the only thing I could find, was too much mass of herbs and too much sugar…. But not how to fix it or what is it?! Well, it smells great and it is not vinegary-smelling. I thought, why not try it on my skin like aloe just to see what it does. It is wonderful! I believe I have made some kind of rose/lavender serum for the skin. I must have to store it in the fridge because it won’t be acidic enough to store on the shelf. Have you ever had anything like this happen? Any suggestions for what I might be able to add to preserve it longer without changing the scent or the properties? I am thinking this is an awesome thing that I found by accident! Would like to give it as gifts because it really makes your skin so soft and supple and not greasy!
Did you not allow it to ferment the full 30 days? This happened to me recently with my dragon fruit vinegars. I did them both exactly the same way, one turned goopy, the other did not. Both were vinegar though as they had the same flavor and smell. Because I made them the same way, same amount of peels, same amount of sugar, I do not believe it has anything to do with the sugar or produce content though I am stumped why it would happen. What I did was mixed the two together to thin out the one and then used it as a conditioning hair wash and it made my hair softer than most other vinegars I have made to use for my hair. So, if this ever happens again, that is what I will use it for but since it was still vinegar as I allowed it to fully ferment, there was no need for me to keep it in the fridge
It is smelling slightly of vinegar at this point and has thinned out some. I am using it on my skin. I bet this would be a fine hair conditioner. I just got a new ph meter, so I am going to be checking all my vinegar’s acidity. It is so fun trying different things. Horsetail is super good for the hair. I tried to make a vinegar out of this and it was super thick and gloppy. I pitched it thinking it didn’t work because of some property of the horsetail, but now I am wondering if it would have been a thick natural shampoo or conditioner? I’ll have to try that again and see what happens. You are wonderful and so fun to watch! Thanks for sharing all of your knowledge and for being so God honoring. So refreshing!
Thank you Heidi! This was very timely! 🙂
Does this kind of ferment play well with a lacto-ferment? I'm thinking of a ginger sauce that would keep in the fridge. (Onion, ginger, soy sauce, lemon juice) Alternately, I could make a lemon peel vinegar in place of the juice.
Thanks for brainstorming with me! 🥰
Blessings! 💜🎉
It should be virtually the same, only minor differences
@@RainCountryHomestead Woo-hoo! 🤗
I’ve only fermented cucumbers with salt and various spices. I’m with you on the fresh onion for certain dishes so I’m going to try this while it’s still summer. Shelf life?
I have had fermented foods last up to a few years in my fridge, as that is how long it took me to use them up. I would assume they would last longer
Am I the only person in the world that doesn't tear from cutting onions? Never heard of anyone else unnaftected..Anyone else?
I used to when I was much younger but I don’t anymore and haven’t for years.
I think I’m going to ferment some of my onions this week. Thanks Heidi.
@@tracyflenner interesting
I don’t but I keep them in the fridge to help them last longer. For some reason onions don’t seem to stay fresh for very long at room temperature anymore.
@@lauritan66I have noticed that too. I think it's because they now come from overseas or far away and not as fresh from stores.
I have pearl sized onions and was wondering if they’d turn out similar to the pickled onions at the store. Maybe add pickle crisp to get that type consistency? Or that would probably mess up the ferment.
great info thanks do the onions retain there crispness or do they soften
It really depends on how long you leave them in the fridge but keeping them cold once fermented will help them hold their crispness longer
What salt do you use? I heard commercial table salt has an addictive to prevent clumping.
I use sea salt, Himalayan, and Celtic (I like to switch it up). It's worked with all of them.
I only use Redmond Real or Pink Himalayan
❤❤
What if I dont have a fermented starter? I am so new to this. thank you :)
You can use whey or simply try making a starter yourself as it is super easy and you can make it with just water, sugar or honey, and whatever fruit scraps or herbs, fresh or dried, you have on hand. Check out the video I mentioned and linked to in the description
@@RainCountryHomestead Thank you so much Heidi. truly grateful. sorry. I've only just seen your reply. God bless you lovely 😀🙏
Hmmm. I'm wondering. Can I do the same with garlic skins? Maybe mix them with the onion skins.
I bet you can :)
Question as I’m new to fermenting. You said cold storage if not in the refrigerator for long term storage. How cold are we talking about? I live in Indiana and have limited room in my fridge so it’s not really an option for long term. My attached Florida room would work but it’s not heated and can get pretty cold.
That should probably be fine
I’ve never heard about using the onion skins in that way my only concern would be, the outside has come into contact with the with the soil and could it have microbes/bug in it that could become prolific in a jar?? I will definitely try fermenting my onions. Thank you!🥰❤️🍁🙏🏻🇨🇦
can you use Pure Honey to Ferment? Thank you for sharing love your knowledge :)
Yes, you can use honey instead of cane sugar in ferments
@@RainCountryHomestead OMGoodness your great you answer faster than anyone else in here. Also love you garden . thank you for your time. Be Safe
Hi I followed the instructions on this video and she shows that you should spoon out the onions that float up I did that in the beginning but now it is getting too much to handle. too many onions floating to the top. How can I prevent that ? or do I even need to worry about them floating to the top? I am using fermentation weights but as they are fermenting it moves the weight around and makes onion chunks float to the top- how can i prevent that?
I never said you have to keep spooning out the onions that float on the top, you must be thinking of someone else. However, I do USE the onions by spooning them out as I NEED them from the top. There is no need to spoon out what floats on top and no need for weights. Just shake or stir once a day while it is fermenting then store in the fridge and do not worry about it until you need it
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First and foremost... Thank you for all of your videos!!! The information is priceless!!! Does fermenting garlic and/or onions add to or take away from the nutritional value of each? I know that both are really good for you but just wonder if there's more value in fermenting them rather than drying them?
generally speaking, fermenting anything adds to his benefits because of the probiotics you are getting and most certainly would not take away nutrients as long as they remain raw
@@RainCountryHomestead Thank you for the quick response!!!
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Can you use distilled water? Snd would it change the fermentation if you used slices as opposed to diced onions?
Yes to the water, not it would not change
What are some varieties of 'hot' garlic, please?
I would not know all the names though I am sure you can look it up but typically the fresh and smaller sized garlic you can buy in the store is the hotter kind but the larger garlic (English Garlic, Elephant Garlic) are more mild
Do I have to refrigerate fermented foods. How did they do it before refrigeration? I don’t have enough room in my fridge
Keep listening as I did cover that
Hi. I watch and use your videos alot. Are you still sending the vacuum sealing chamber your husband makes? I went to look for your store and is nolonger there. I really need one.
Yes, we are still selling them. If you email me at raincountryhomestead@gmail.com I will send you the product list and ordering information
I only have salt with anti caking agents. Is there something i can add to combat these?
If your not using a starter, how much salt per quart jar?
Can I use the apple scrap?Vinegar that I made last fall as a fermentation starter?
It would depend on if it is still active. I recommend making the starter as it is super easy and only takes three days to be ready. You could even ferment the onions without the starter, I just prefer to add it to insure it will indeed ferment
To my surprise both jars that I had started have mothers in them. I started one with blueberries
and hope that it works out.
My only problem is that I live in an older camper trailer and so very limited fridge space. What do I do?
I would say, stick with dehydrating and for those you want to keep more fresh, make smaller jars
So we don’t need a weight to keep them under the brine?
I never use weights but that is up to the individual
@@RainCountryHomestead okay. Ty so much for responding. You might be the only one that does that. We actually had good luck with our onion crop this time; garlic, too! Thank you , Jesus!! I am going to freeze dry some, too.
Truly , Ty for the work that you do. I have learned so much from you and other godly homesteaders!
Have a blessed day.
Rainwater is the absolute last water I would use.... Ever checked out what is found in rainwater from the stripes in the skies?
This is why we filter it. If anyone thinks that any other water, including city tap water, is safe from what they are spraying in the sky, they are deluding themselves. If it is in the rain water, then it is in the rivers, creeks, lakes, wells, et cetera. ALL water must be filtered well and the only way to totally escape it is to stop drinking any water at all then we can all die from dehydration
@@RainCountryHomestead Thank you for clarifying and adding additional info. The most important action, from my own experience (professionally and personally) is to perform regular detox.
If you don’t have fermentation starter how much salt do you use?
I am not really the one to ask since this is the way I have been fermenting for many years now but if you watch the fermentation starter video I mentioned and linked to, you would realize that it is super easy to make one out of any produce or herbs you have on hand
From where do I get a fermentation starter
As I promised in the video itself, I put the link to the other video on how to make the fermentation starter in the description box below the screen. Please make sure to click on "...more" to open the box and find my links
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I ferment or pickle onions because I HATE the strong pungent taste 😆