A scientific experiment means as many as possible variables are kept constant in order to test the variables...in this case vinegar pickle versus fermented. You put sooooo much more love into your fermented onions. Lovely video. Thanks...will try this🧡
Hi! They should last as long as another bacteria doesn't take over. With it being warmer at room temperature than it would be in the fridge, it would be more prone to potential mold over time. Without a fridge, you could try to make smaller batches and check on it daily. It's so delicious, it probably won't last long anyway! 😅 Happy fermenting!
@@jeffdelgren2170 my kimchi recipe calls for sugar, but i sub apple juice. the recipe i found for polish salad (kind of a cole slaw) also had sugar. a lot of recipes do. i'm just glad i found a place to find sugar free ferments.
Hello from Belgium. Because of you I started fermenting more, very clear videos and fun to watch. I would like to say a few words about this video about pickling / fermenting, because pickling is something I have been doing for decades. If you are going to pickle, don't wait a few hours to taste it, give it at least a month. The flavors need to blend, and the longer you wait to eat it, the softer and tastier it will be. And the shelf life... I even eat pickled veggies that are years old, but to be safe I sometimes use a water bath method of 30 minutes at 100°C. If you use a lot of sugars, such as with jam, this is not necessary because the sugar content is so high and the sugars preserve the jam, but with pickling this is lessless, together with vinegar.
Thanks so much for sharing and hello to you over in Belgium! Great tips on pickling. We hope you enjoy fermenting and would love to hear how you like it vs pickling! They're both great methods to make food last longer along with creating some delicious flavors. Cheers! 😊🥒🎉
I came across your fermented jalapeno pickle and spicy sauce recipe accidentally. I am very glad I did. I have two jars full of habanero and spicy green pepper and onion slices on top fermenting for 3 days now. I will put one of the jars in the fridge as pickled peppers later today, and ferment the other jar for another 4 days and will become spicy sauce. You are doing a wonderful job, enlightening us about fermentation and many more good things. Thank you both very much, and best regards from Canada. (It's been 10 months since your last video. I hope you will continue posting and sharing more videos soon.)
Thank you so much again Serdal! The fermented peppers and hot sauce sounds tasty! We've been busy with our full-time jobs and also building our other channel: ruclips.net/user/psadventures We have some great idea for new fermentation videos so stay tuned! 😊
One of my favourite sandwiches. My dads too. My mom over 70 years ago now, was craving peanut butter and green onion sandwiches. My dad though yuck. But made it for her and he thought mmm that smells good. Tried it and peanut butter and onion sandwiches became his favourite. And of course anything fermented just adds more flavour and goodness.
Wow! That's very interesting. Thank you for sharing! Did they ferment the onions or just put them right on as is? They do add a nice zing to the peanut butter. 🧅🥜
Yeeee haw!!! Hello to you over in Texas! I'm sure you guys over there know how to cook some tasty food! 😊 We'd love to go back and visit Texas again sometime!
Glad to see you back! I began looking into fermentation this fall because of the large amount of pepper plants we had this year and the need to preserve them. I stumbled across your channel and you two are my favorite! So here I am, lots of fermented jars of hot peppers in the fridge, all of the fermented watermelon rind eaten, failed ginger bug soda (I think it is too cool in our house with the cool MN temps) but success with water kefir (seems more tolerant to the cooler temps) and The Art of Fermentation book sitting on my desk I just picked up from the library. You two make it fun and that's what its all about, having fun with the bonus of making healthy, good tasting food. Keep it up and thanks for the inspiration!
Wow thank you so much for the kind words Russ! We're so happy that you found us! 💕 That's awesome to hear that you've been preserving your harvest and have been experimenting with so many different ferments. Have fun with all of the amazing flavors that you're yet to discover and keep in touch! Happy fermenting!
Awesome Sam! We'll always be experimenting and making more videos since we love it! These red onions have been so amazing. We've been using them on a lot of meals lately. They're very tasty. Enjoy and happy fermenting!
Hi! Interesting idea with the ginger bug. A ginger bug is usually used to introduce some bacteria and yeast that will jump start a ferment. The red onions already have bacteria and yeast that grow over a week of fermentation. It would be an interesting experiment though because the bacterias could try to compete.
When you put them in the refrigerator for a week are you leaving on the silicone burping tops or do you switch to a fully sealed top before putting the fridge?
Hi! You could leave the silicone lid, but we usually switch to a screw on plastic top. We also leave it every so slightly loose, just in case any gases may need to escape.
@@androidetube Hi, cut onions and peppers desired, add salt and pepper to taste. pinch of oregano and either lemon/lime juice or a little vinegar or combination of both. for a fast cure add a quarter cup of hot water. Thanks
Thank you so much for the love Jill! 💓 We're so happy you're enjoying our videos! We definitely have plans to make a lot more in the future. Thanks so much again!
This was really helpful. Thank you. I just wanted to ask you though, when you’ve put the ferment back in the fridge after it’s finished fermenting, do you still need to keep everything under the brine please? I’ve not had much success with making ferments, but I’m determined to succeed because my poor gut needs it. Thanks in advance.
Thanks so much for the question! After you put it in the fridge you definitely want to keep it below the brine. The fridge only slows down the fermentation and it will continue slowly. Keeping it below the brine will discourage mold that can still happen in the fridge. We hope that helps! Happy fermenting! 😊
My mom used pickled onions on so many of our Mexican dishes (growing up). I cheat and use the juice from my already used Banana Pepper Rings or Pepperoncini peppers sometimes I add Peppers such as Jalapenos or Serranos, any kind of onions and carrots even cauliflower. My fave way to eat them is with a hot dog, eggs or enchiladas. The Spanish name for pickled veggies is Escabeche. 😋
Since the onions aren't in contact with the top, we like to use the plastic lids. We've noticed over time the metal lids end up rusting a little. You could use either though!
@@FermentationAdventure I'm curious if you both gave the dill pickle & peanut butter sandwich a try. If you did, what did you think of taste & texture?
Might be a bit out there but try this: toast with peanut butter, pickled/fermented onions/fried egg/fresh cilantro/sriracha/lime zest (juice is overkill with the onion's tang). Kind of a breakfast Thai peanut satay vibe.
Hi love fermentation my question is I add pepper flakes because I love spicy but they float around in the water after I put the weight in is that ok?? Thanks for any help you have!!!
Hello! Yes that should be fine. But since the floating flakes could start to gather mold on top, we'd recommend giving the jar a light shake daily so that it resists mold.
Thanks for the question! We got these new lids to test out as closure caps for when we move the ferment into the fridge. They're leak-proof so we don't spill anything and have worked out great so far! You'll have to be careful if you tighten it too much on something that might build pressure though to prevent jars from cracking. Good observation! 😊
I've tried it and it was so... how do I say this.. em, satisfying... I guess my body craves those probiotic Microbes. Or is it the tangy, fizzy flavour? Haaaa.... Need to make another batch, tonight! Yum!
Since they will turn very vinegary the longer you leave them, most likely for as long as you like the flavor. When we make our fermented hot sauce from peppers, we like to leave them for weeks at a time to get the best flavor. Make sure to use an airlock, keep them below the brine, and always look out for mold. You can taste the along the way to see what kind of a flavor you might like. Good luck and happy fermenting!
I'm already one week into fermenting red and yellow onions in a jar. They are still very actively fermening, so I guess I will let it ferment for some days still before I take it into the fridge. I am fermening almost 2 kg of onions, so it is quite a bit more than you showed in the video. The red/pinkish colour has dissapeared from the onions and gone into the brine at this point, so the bacteria are really doing its job. I have never fermented onions before, so it will be an interesting experience to taste it. I have not opened the jar yet. And I have a vent on the top of the jar that lets out the excess CO2. I am fermenting at about 20 degrees celcius. ( about 68 degrees Farenheit ).
Wow! It sounds like you have quite a batch of onions going! I'm sure that'll taste great. Just make sure to watch out for any mold and if it's good to go taste it along the way to see what flavor you like. I'm sure it'll work out just great though. Happy fermenting!
Lots and lots of veggies can be fermented! Here's a playlist (ruclips.net/p/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys) with recipes for fermented carrots, cucumbers, peppers, zucchinis, sweet potato and even the rind of a watermelon!
Use those onions with preserved lemons on avocado toast. A little za'atar, olive oil and red pepper flakes and you will have the best avocado toast of your life! I promise! I have always used pickled red onions, but I'm making these as soon as possible to try.
Can't seem to get my computer past the point of accepting the add-on. It won't let me download or access any of your recipes. Is there an easier way - I would love to try some? Great videos. Already subscribed of course.
Thanks for the comment! It's possible there might be a Google ad that's messing with what you're seeing. When you're on any of the recipe pages, you don't have to click on anything. They're just right on the web page. We hope that helps!
Peanut butter goes with almost everything, savory OR sweet... so not surprised that it goes well with pickled/fermented onion. I love mine on slices of raw celery or red bell pepper. You can also use it as a base for a fermented chilli sauce = out of this world!
Yay! Another peanut butter fan! 🥰 Some of our favorite dishes include peanut butter, like spicy peanut sweet potato soup, peanut sauce with rice wraps, or Thai chili dishes.
Hi there! Just wanted to say thank you for all the videos. I was already doing some fermentations and pickling before (yogurt, kombucha, sourdough...) but thanks to you I now have a ginger bug (waiting for my first juice soda to be ready in a few days) and I definitely want to try the fermented onions. I'm a big fan of the pickled onions, but I'm very curious about these ones! I'm gonna need more jars... :)
It sounds like you have quite a few fun things going on Florencio! We hope you love them and if you find any new favorites that you love let us know! 😊
I pickle sliced white and or red onions, mine is a straight pickle of red wine or white wine vinegar (diluted) and sugar. For a diabetic friend I use Canderel sweetener instead of sugar and it works just fine.
Pickled red onions is ages old... I love them. I just made a jar a few days ago...yummy... but I'm not sure about fermentation... I use a different pickle recipe, though
@FermentationAdventure not yet...but I talked to my son about them...he actually likes fermentation and we have decided we're going to give it a whirl! ☺️
I have to try the fermented red onions and I have to make the red onions, jalapeño and cumin seeds. I have heard that peanut butter goes great with everything. My mom used to eat peanut butter and banana sandwiches with mayo. 😮
Thanks for the question Cindy! Sarah actually makes her own gluten free bread. It was hard to find a brand that she liked so she makes it with King Arthur gluten free flour. I hope that helps!
Our gluten-free bread is still a bit hard and doesn't rise too much, so we're still experimenting with the best recipe. Getting buckwheat flour in the mail tomorrow, so hopefully that will be a good flour to use!
Since we hadn't fermented them for too long they definitely still had that oniony flavor but the fermentation process does change it a little more to a tangy flavor. Did you ever try a batch? 🧅
They can be the same time depending on what kind of flavor that you like. Pickling uses vinegar and fermenting uses either the present bacteria and yeast or a starter. Thanks for the question!
Definitely Daniel! We've done green beans the same way and they turn out delicious! We haven't tried asparagus but I bet it would have a bitter flavor. Try it out and let us know how it goes!
Guys, toos up onions, garlic, spices, mushrooms, zuchinni, fennel and finish off with some beans, then whizz it all up with some fresh herbs and tahini and you'll get a bomb veggie pate to throw the pickles over :) Thanks for the recipes and the channel, new fan here :)
Whoah!! That sounds delicious! We're going to have to try that. On our travels we've had some good veggie pate but haven't made it yet. Thanks for the inspiration! 😄
You can really add any percent you like since it's mostly for taste in the end. It does help a bit to deter some bad bacterias. What we like to do in vegetable ferments is use maybe 1-2 tsp salt per 1 cup of water but you might enjoy a different salt flavor in the end. Experiment with different % salt ratios to see what you like! Happy fermenting!
No you should still be good to go! We'll often open a jar or remove the fermentation lid to taste our ferment along the way. As long as when you put the jar back in, you make sure everything stays below the brine you're good to go. Good luck and happy fermenting!
Hi! Aww, we understand - the struggle is real! Actually, Sarah has created her own recipe over time. It uses mostly King Arthur's gluten free all-purpose flour, but with a little mix of other flours, like almond, coconut, and oats.
@@FermentationAdventure oh my!! Is there anyway she would be willing to share that recipe? The flours are so darn expensive here and trial and error is even more spendy!
Absolutely! Here's the link to Sarah's best gluten-free bread: psadventures.net/best-gluten-free-bread-recipe/ Until now, this recipe has only been written on a scrap piece of paper and kept in a drawer at home. Now it's out there! Enjoy!
New to your channel. Very new to the fermenting world. So new, I've yet to ferment anything. That will be my next goal! But like to comment and possibly challenge you to try something! You guys look game to try stuff. Many years ago, honestly about 15 years ago, I work wirh this one individual. Very nice guy by the way, but in his lunch was sack always alway the same exact thing. For like 3 month that I work with him. We did construction work. Anyways, he always prepared the same thing. It was a peanut butter and dill pickle sandwich. It always made me cringe. And it was mostly because of the sound it made. That crunching sound and me knowing it was dill pickles and peanut butter. But he swore by them. Could never get me to try them. Well I started eating sour kraut about two weeks ago. Store bought sour kraut then bought dill pickles both with salt brines ofcourse. And wouldn't you know I tried the peanut butter and dill pickles and was pleasantly surprised. Just thinking of how I wasted 15 years or so by not trying that dish. His version was with crunchy peanut butter. Not really a fan of crunchy style peanut butter. I tried the organic butter and thought it was awesome. I honestly thought it was a Colorado thing cause that was where he originated from. So I asked different Coloradans and they would say that guy was weird. Go figure. So I guess the moral of the story would be don't knock till you try it. I guess! Well love your channel. You can never get me to write anything and here I've wrote a short monologue. But your video triggered a memory. Have great an blessed day and much success in all your endeavors. This is a great thing you guys do. Principally because you are promoting health on your channel and you are taking the time to educate others sharing your experiences!
Wow! Peanut butter and pickles! 😮 Now that we've tried peanut butter and fermented onions, I bet that would be good also but we just haven't considered it! Thanks so much for the suggestion and thank you so much for sharing your memory! You never know what flavors you might be missing out on! 😊
Most likely they can both last a very long time in the fridge since the liquid will be very acidic. Mold hates an acidic environment so most likely they'll both last a long time. With the fermented one, the bacteria and yeast battle it out and eventually end up in an equilibrium. In any case they're both very tasty!
Oh wow! 😮 We've never heard of this but after a quick Google search, that looks delicious and is a beautiful color! We'll have to try it some time. Thank you so much for the suggestion! ❤️
Thanks for the question Leslie! We basically adjust our recipes to taste so there could be a little difference but good observation! Feel free to adjust it to your taste! 😊
Dear adventurers, I keep learning from your channel. Thank you. Do you have, apart from this channel a Q&A feature, or users forum, where subscribers can submit questions and learn from each other? Thanks. My questions came up when trying to understand the start and speed of the initial fermentation, when trying to make a peach-habanero-lemon verbena ferment.
Thanks so much for the love Herman! We hope we've inspired you even a little to make some tasty ferments! There's a lot of amazing forums out there especially on Facebook like Wild Fermentation, Fermenters Kitchen, Fermentation Nation, and many more! We try to answer as many questions as we can get to so if you don't see an answer right away, we'll give you an answer as soon as we can. Thanks for the question!
If you're pickling a vegetable you can definitely use apple cider vinegar instead of white vinegar if you like. For fermentation though, most apple cider vinegar that you'd find on the store shelves are pasteurized so they wouldn't contain any probiotics which is what we're making with our fermented onions. Great question!
I'm new to fermenting there's a difference between fermenting and pickling right! I was told that when infermenting you don't want to put hot liquid to start your fermentation process because you can destroy the healthy benefits of the fermentation...and the brine is supposed to be just salt and water, but not chlorinated water because it could interfere with the fermentation process, now I'm totally confused :((
Good observation! There's definitely a big difference between the two. Pickling involves killing everything with hot liquid and adding vinegar, while fermenting usually uses a salt brine or sweet liquid along with a living culture to end up with a product that's full of life. Chemicals like chlorine also work to kill the organisms that you want to culture. Hope that helps!
I actually did some red onion pickles from this video but I fond I was out of garlic so I picked some green garlic tops and that's what I used and it may be to strong never using green garlic tops before, guess I'll find out in a few days.
One of our local Mexican restaurants, they include fermented red onions in their taco salad. Sooo good!
Ooo! 😮 That's sounds tasty! What a great addition to a Mexican menu!
I just started pickling my onions a few weeks ago. Can't believe I hadn't tried it before. Delicious.
Yum! We hope it turns out tasty for you! We've loved these fermented onions!
A scientific experiment means as many as possible variables are kept constant in order to test the variables...in this case
vinegar pickle versus fermented.
You put sooooo much more love into your fermented onions.
Lovely video. Thanks...will try this🧡
Ha! Yes, we might be bias towards our fermented red onions. They're just so good! Hope you enjoy!
I love the videos you two! You kickstarted my fermentation adventure…..thank you so much!
We're so happy to hear that! There's a lot of tasty things in store for you. Happy fermenting!! ❤️❤️❤️
@@FermentationAdventure
❤ HOW LONG CAN THEY LAST OUTSIDE THE FRIDGE COZ I AIN'TGOT A FRIDGE?
WILL TRY THANKS.
Hi! They should last as long as another bacteria doesn't take over. With it being warmer at room temperature than it would be in the fridge, it would be more prone to potential mold over time. Without a fridge, you could try to make smaller batches and check on it daily. It's so delicious, it probably won't last long anyway! 😅 Happy fermenting!
finally a fermenter that doesn't add sugar to everything
Thanks Carl for the comment! Yep, there are indeed many ferments that do not use sugar. 😄
Didn't know that was a thing outside of alcohol production. Isn't the recipe for fermenting vegetables always the same, Brine+veggies+time?
@@jeffdelgren2170 my kimchi recipe calls for sugar, but i sub apple juice. the recipe i found for polish salad (kind of a cole slaw) also had sugar. a lot of recipes do. i'm just glad i found a place to find sugar free ferments.
@@carllarsen weird I'm no expert but I've always just used brine
@@jeffdelgren2170except sauerkraut, it makes it’s own brine. You only add salt to the cabbage
I love fermenting everything. You guys know your stuff. Please keep the videos coming. My husband and I have missed your videos. God bless.
Aww, thank you so much for your sweet comment! We are thankful to have people like you guys in this fermentation community!
I love fermentation! I just made a batch of onions from last year's garden because they were beginning to sprout!
That's wonderful! We love fermenting onions, and homegrown veggies are the best! 🥰
Hello from Belgium. Because of you I started fermenting more, very clear videos and fun to watch. I would like to say a few words about this video about pickling / fermenting, because pickling is something I have been doing for decades. If you are going to pickle, don't wait a few hours to taste it, give it at least a month. The flavors need to blend, and the longer you wait to eat it, the softer and tastier it will be. And the shelf life... I even eat pickled veggies that are years old, but to be safe I sometimes use a water bath method of 30 minutes at 100°C. If you use a lot of sugars, such as with jam, this is not necessary because the sugar content is so high and the sugars preserve the jam, but with pickling this is lessless, together with vinegar.
Thanks so much for sharing and hello to you over in Belgium! Great tips on pickling. We hope you enjoy fermenting and would love to hear how you like it vs pickling! They're both great methods to make food last longer along with creating some delicious flavors. Cheers! 😊🥒🎉
This is the best fermenting video I've seen, I'm new to fermenting and this was helpful thanks,
Thanks so much for the awesome comment! We're so happy you found it helpful!
I really love your recipes. Please keep on sharing your experiences and your observations like you did in this video. You are amazing❤
Thank you so much! We appreciate the love!! ❤️
You guys are just the cutest couple ,I tried the pickle onions yesterday had a little today with my dinner 👍👍👍👍✌️🤤🤤🤤🤤
Ooo!! Thanks so much for sharing Mickey and thanks for the love! ❤️❤️❤️
I came across your fermented jalapeno pickle and spicy sauce recipe accidentally. I am very glad I did. I have two jars full of habanero and spicy green pepper and onion slices on top fermenting for 3 days now. I will put one of the jars in the fridge as pickled peppers later today, and ferment the other jar for another 4 days and will become spicy sauce. You are doing a wonderful job, enlightening us about fermentation and many more good things. Thank you both very much, and best regards from Canada. (It's been 10 months since your last video. I hope you will continue posting and sharing more videos soon.)
Thank you so much again Serdal! The fermented peppers and hot sauce sounds tasty! We've been busy with our full-time jobs and also building our other channel: ruclips.net/user/psadventures We have some great idea for new fermentation videos so stay tuned! 😊
@@FermentationAdventure Awesome! Looking forward to your new videos. Take care . . . .
One of my favourite sandwiches. My dads too. My mom over 70 years ago now, was craving peanut butter and green onion sandwiches. My dad though yuck. But made it for her and he thought mmm that smells good. Tried it and peanut butter and onion sandwiches became his favourite. And of course anything fermented just adds more flavour and goodness.
Wow! That's very interesting. Thank you for sharing! Did they ferment the onions or just put them right on as is? They do add a nice zing to the peanut butter. 🧅🥜
Love it, going to make it today, sadly I have lots of white onions but next time will be red for sure!
That's great! You'll be able to compare the fermented white onions and fermented red onions! 😄
You make it so that I'm not afraid to try this fermenting and the steps are easy. Ty
You're very welcome! We're so happy you found our video helpful. Happy fermenting! ❤️
I'm not surprised the sandwich tasted great. Greetings from the East Texas Piney Woods 🤠🖐️👍❤️
Yeeee haw!!! Hello to you over in Texas! I'm sure you guys over there know how to cook some tasty food! 😊 We'd love to go back and visit Texas again sometime!
Glad to see you back! I began looking into fermentation this fall because of the large amount of pepper plants we had this year and the need to preserve them. I stumbled across your channel and you two are my favorite! So here I am, lots of fermented jars of hot peppers in the fridge, all of the fermented watermelon rind eaten, failed ginger bug soda (I think it is too cool in our house with the cool MN temps) but success with water kefir (seems more tolerant to the cooler temps) and The Art of Fermentation book sitting on my desk I just picked up from the library. You two make it fun and that's what its all about, having fun with the bonus of making healthy, good tasting food. Keep it up and thanks for the inspiration!
Wow thank you so much for the kind words Russ! We're so happy that you found us! 💕 That's awesome to hear that you've been preserving your harvest and have been experimenting with so many different ferments. Have fun with all of the amazing flavors that you're yet to discover and keep in touch! Happy fermenting!
Use apple cider vinegar instead of white vinegar for sweetness and fermentation
I grew up eating peanut butter and pickle sandwiches. I’m 73 and still eat them! I’m sure I’ll love this as well
Yum!! 😍😋😁
Great to see another vid from you two. Thanks for the cool recipes & tips. Going to start my own batch of these tomorrow :)
Awesome Sam! We'll always be experimenting and making more videos since we love it! These red onions have been so amazing. We've been using them on a lot of meals lately. They're very tasty. Enjoy and happy fermenting!
oh those look fabulous! Do you think I could ferment them with the ginger bug and sugar instead of salt or use both?
Hi! Interesting idea with the ginger bug. A ginger bug is usually used to introduce some bacteria and yeast that will jump start a ferment. The red onions already have bacteria and yeast that grow over a week of fermentation. It would be an interesting experiment though because the bacterias could try to compete.
Hey, hey! Awesome to see you both back!!!
Hi!! Thank you so much!!
When you put them in the refrigerator for a week are you leaving on the silicone burping tops or do you switch to a fully sealed top before putting the fridge?
Hi! You could leave the silicone lid, but we usually switch to a screw on plastic top. We also leave it every so slightly loose, just in case any gases may need to escape.
Thanks for another great video! I'm looking forward to trying the PB&O sandwich
It's definitely worth trying! Let us know how you like it!
Pickled are my favorite, I do have a little different approach to a quick ready to eat Jar. Thanks for sharing !!
Yum! We love either way! Thanks for the love!
hi, do you mind sharing your approach, I live in a share house and don't want to spend too much time in the kitchen, thank you
@@androidetube Hi, cut onions and peppers desired, add salt and pepper to taste. pinch of oregano and either lemon/lime juice or a little vinegar or combination of both. for a fast cure add a quarter cup of hot water. Thanks
Love your fermenting fun... What Peanut Butter are you using?
I think that one was the Smuckers natural that you have to stir up since it separates. We also like almond butter too when we see it. Tasty stuff! 🥜
I’m so happy I found you guys! TY❤️for the great videos!
Thank you so much for the love Jill! 💓 We're so happy you're enjoying our videos! We definitely have plans to make a lot more in the future. Thanks so much again!
This was really helpful. Thank you. I just wanted to ask you though, when you’ve put the ferment back in the fridge after it’s finished fermenting, do you still need to keep everything under the brine please? I’ve not had much success with making ferments, but I’m determined to succeed because my poor gut needs it. Thanks in advance.
Thanks so much for the question! After you put it in the fridge you definitely want to keep it below the brine. The fridge only slows down the fermentation and it will continue slowly. Keeping it below the brine will discourage mold that can still happen in the fridge. We hope that helps! Happy fermenting! 😊
My mom used pickled onions on so many of our Mexican dishes (growing up). I cheat and use the juice from my already used Banana Pepper Rings or Pepperoncini peppers sometimes I add Peppers such as Jalapenos or Serranos, any kind of onions and carrots even cauliflower. My fave way to eat them is with a hot dog, eggs or enchiladas. The Spanish name for pickled veggies is Escabeche. 😋
Sounds wonderful, yum! 😄🥰
Amazing guys.
Thanks for sharing
Woohoo! We're so happy you enjoyed this recipe! 😄
You guys have a hit with me on peanut butter onion sandwich . Don't knock it till you try it !!!
Awesome!! 😆
When you put in fridge do you change to regular tops?
Since the onions aren't in contact with the top, we like to use the plastic lids. We've noticed over time the metal lids end up rusting a little. You could use either though!
Great video!, I will be trying the fermented non spicy recipe!👍
Nice! Hope you love it!
Gonna try this thanks!
Awesome! Hope you like it! 😄
Oh please, keep uploading videos!!! I love your work!!!
You rock. Thank you, thank you for supporting our channel!! It means the world to us to be growing a fermenting community.
I have eaten peanut & dill pickle sandwiches sense I was a child! They work also, give them a try.
Wow! What a unique mix. I have to try this! I think I'd love it because I often mix foods together, but might take some convincing for Paul to try. 😅
@@FermentationAdventure I'm curious if you both gave the dill pickle & peanut butter sandwich a try. If you did, what did you think of taste & texture?
Not yet but I'm sure that's going to be delicious. Salty and tangy work well together!
Might be a bit out there but try this: toast with peanut butter, pickled/fermented onions/fried egg/fresh cilantro/sriracha/lime zest (juice is overkill with the onion's tang). Kind of a breakfast Thai peanut satay vibe.
You know something? We like your idea! We've been surprised recently how much we like some very interesting combinations. So, why not?!
Hi love fermentation my question is I add pepper flakes because I love spicy but they float around in the water after I put the weight in is that ok?? Thanks for any help you have!!!
Hello! Yes that should be fine. But since the floating flakes could start to gather mold on top, we'd recommend giving the jar a light shake daily so that it resists mold.
Another great video! Please keep them coming!
You're awesome. Thank you for your support! Yes, we will keep them coming!
Once ferment complete do you store in the fridge with weight on? Remove once starting to eat? Can you decant into smaller jars without a weight?
Where did you buy the fermentation mason jar lids?
There are different versions available but we've loved these so far and would buy them again! amzn.to/3rVma9M Hope that helps!
@@FermentationAdventure thank you
You guys should make a kids show series. The kids would love you!
😂😂😂 Haha! Oh man that would be interesting!
Glad to see you guys back, hope you are doing well!
We are doing wonderful, thank you Vance! Hope you are doing well also. Thanks so much for the comment!
I love it all, thank y'all 😊
Thanks so much for the love Sunshine Bell! 💓
I’m curious about the black lids? Was there a reason for the different lids?
Thanks for the question! We got these new lids to test out as closure caps for when we move the ferment into the fridge. They're leak-proof so we don't spill anything and have worked out great so far! You'll have to be careful if you tighten it too much on something that might build pressure though to prevent jars from cracking. Good observation! 😊
I've tried it and it was so... how do I say this.. em, satisfying... I guess my body craves those probiotic Microbes. Or is it the tangy, fizzy flavour? Haaaa....
Need to make another batch, tonight! Yum!
Nice! Totally agree. We love our fermented red onions!
Thank you ❤❤❤
Our pleasure! Thanks for watching! 😄
How long can you leave the fermented red onions on the counter?
Since they will turn very vinegary the longer you leave them, most likely for as long as you like the flavor. When we make our fermented hot sauce from peppers, we like to leave them for weeks at a time to get the best flavor. Make sure to use an airlock, keep them below the brine, and always look out for mold. You can taste the along the way to see what kind of a flavor you might like. Good luck and happy fermenting!
@@FermentationAdventure do you have a video on your fermented salsa? Sounds yumny
I'm already one week into fermenting red and yellow onions in a jar. They are still very actively fermening, so I guess I will let it ferment for some days still before I take it into the fridge. I am fermening almost 2 kg of onions, so it is quite a bit more than you showed in the video. The red/pinkish colour has dissapeared from the onions and gone into the brine at this point, so the bacteria are really doing its job. I have never fermented onions before, so it will be an interesting experience to taste it. I have not opened the jar yet. And I have a vent on the top of the jar that lets out the excess CO2. I am fermenting at about 20 degrees celcius. ( about 68 degrees Farenheit ).
Wow! It sounds like you have quite a batch of onions going! I'm sure that'll taste great. Just make sure to watch out for any mold and if it's good to go taste it along the way to see what flavor you like. I'm sure it'll work out just great though. Happy fermenting!
Love watching you guys
Thank you so much for the kind words JG! We're so happy you found us! ❤️
Did you change lids when you moved the fermented red onions from shelf to frig?
you can use a ZIP bag with water to keep it sumerged. This allow to close the lid
That should work! 😃
What other veggie can be fermented?
Lots and lots of veggies can be fermented! Here's a playlist (ruclips.net/p/PLKmVI5tdVVacBkfM95B-kga127vX_7Jys) with recipes for fermented carrots, cucumbers, peppers, zucchinis, sweet potato and even the rind of a watermelon!
Use those onions with preserved lemons on avocado toast. A little za'atar, olive oil and red pepper flakes and you will have the best avocado toast of your life! I promise! I have always used pickled red onions, but I'm making these as soon as possible to try.
Can't seem to get my computer past the point of accepting the add-on. It won't let me download or access any of your recipes. Is there an easier way - I would love to try some? Great videos. Already subscribed of course.
Thanks for the comment! It's possible there might be a Google ad that's messing with what you're seeing. When you're on any of the recipe pages, you don't have to click on anything. They're just right on the web page. We hope that helps!
Peanut butter goes with almost everything, savory OR sweet... so not surprised that it goes well with pickled/fermented onion.
I love mine on slices of raw celery or red bell pepper.
You can also use it as a base for a fermented chilli sauce = out of this world!
Yay! Another peanut butter fan! 🥰 Some of our favorite dishes include peanut butter, like spicy peanut sweet potato soup, peanut sauce with rice wraps, or Thai chili dishes.
Hi there! Just wanted to say thank you for all the videos. I was already doing some fermentations and pickling before (yogurt, kombucha, sourdough...) but thanks to you I now have a ginger bug (waiting for my first juice soda to be ready in a few days) and I definitely want to try the fermented onions. I'm a big fan of the pickled onions, but I'm very curious about these ones! I'm gonna need more jars... :)
It sounds like you have quite a few fun things going on Florencio! We hope you love them and if you find any new favorites that you love let us know! 😊
Great job ;-) Thks for this one
Our pleasure! Thanks so much for the love. Happy fermenting!
Sea salt or Himalayan salt works much better than table salt for fermentation.
Peanut butter and dill pickle sandwiches are great also. :)
Yes, we also prefer to use sea salt for the extra minerals.
Oh! We'll have to try the peanut butter and dill pickle sandwich!
I pickle sliced white and or red onions, mine is a straight pickle of red wine or white wine vinegar (diluted) and sugar. For a diabetic friend I use Canderel sweetener instead of sugar and it works just fine.
Thanks so much for the suggestion! That's interesting hearing about fermenting with red wine and onions.
Pickled red onions is ages old... I love them. I just made a jar a few days ago...yummy... but I'm not sure about fermentation... I use a different pickle recipe, though
@Finny_finn_finn Awesome! Did you give the fermented red onions a try? They're actually quite good!
@FermentationAdventure not yet...but I talked to my son about them...he actually likes fermentation and we have decided we're going to give it a whirl! ☺️
Yay! You're back!!!
Hi hi! We're here! 😁
wow i’m thankful for your channel
We appreciate you taking the time to let us know! We're so happy our vids are helpful! 💖
You guys are adorbs
Aww, thank you! ❤️
I have to try the fermented red onions and I have to make the red onions, jalapeño and cumin seeds.
I have heard that peanut butter goes great with everything. My mom used to eat peanut butter and banana sandwiches with mayo. 😮
Let us know how you like it! We like peanut butter with so many things... With mayo is a new one if we dare try it! 😆
Yummy. 😋 Do you make your own gluten-free bread, or do you have a special store bought brand you like? Thank you.
Thanks for the question Cindy! Sarah actually makes her own gluten free bread. It was hard to find a brand that she liked so she makes it with King Arthur gluten free flour. I hope that helps!
@@FermentationAdventure Thank you. Do you happen to have a recipe you’d like to share?
Our gluten-free bread is still a bit hard and doesn't rise too much, so we're still experimenting with the best recipe. Getting buckwheat flour in the mail tomorrow, so hopefully that will be a good flour to use!
Did the fermented onions retain their full onion taste? I love the taste of onions, hoping they aren’t to diluted in flavor, I’m dying to try this!
Since we hadn't fermented them for too long they definitely still had that oniony flavor but the fermentation process does change it a little more to a tangy flavor. Did you ever try a batch? 🧅
gonna try this with fennel seeds!
Whoa! That would be interesting! Did you try it? How did it taste?!
Tap water in my locality (NJ, USA) is chlorinated. Should I buy distilled water- assuming it is chlorine free? What kinds of water are chlorine free?
Is pickling shorter than ferment?
They can be the same time depending on what kind of flavor that you like. Pickling uses vinegar and fermenting uses either the present bacteria and yeast or a starter. Thanks for the question!
I love anything pickled.........can you pickle asparagus.and green beans the same exact way
Definitely Daniel! We've done green beans the same way and they turn out delicious! We haven't tried asparagus but I bet it would have a bitter flavor. Try it out and let us know how it goes!
All good, but kimchi rules :-))) ;-). Thanks. Only today I stumbled upon this channel. Cheers! Go on!!
Hi! We're glad you found us! Yep, kimchi is absolutely delicious! 😄
Popular Thai dishes have onions and peanut butter or peanut sauce
Thai dishes are some of our favorite! So much good flavor! 😋
running to the market to grab onions just so I can try the pickled onion peanut butter sandwich. you piqued my pickle interest
That's awesome! 😂😎 We would have never thought.... But it's a must try!
Good to mention ethan ;) subscribed :D
Thanks so much for the love! He gave us the inspiration! Those are some tasty pickled onions he makes! 😊
Try pickles and peanut butter on toast...yumm!
Haha! We've had a few people tell us to try pickles and peanut butter! That would probably be pretty good! 🤔😂
Guys, toos up onions, garlic, spices, mushrooms, zuchinni, fennel and finish off with some beans, then whizz it all up with some fresh herbs and tahini and you'll get a bomb veggie pate to throw the pickles over :)
Thanks for the recipes and the channel, new fan here :)
Whoah!! That sounds delicious! We're going to have to try that. On our travels we've had some good veggie pate but haven't made it yet. Thanks for the inspiration! 😄
You can compost onion skins, but a better use is to put them in a bag in the freezer and keep them for making meat or vegetable stock.
Great idea!! 😃
That is awesome
Thanks so much Kathy!! We're so happy you loved it! 😊
You guys are totally insane. I'm subscribing
Love it! 😂 Well welcome!
Is 2% salt per weight of onions a good starting point? Weights are such an easier way to tweak things.
You can really add any percent you like since it's mostly for taste in the end. It does help a bit to deter some bad bacterias. What we like to do in vegetable ferments is use maybe 1-2 tsp salt per 1 cup of water but you might enjoy a different salt flavor in the end. Experiment with different % salt ratios to see what you like! Happy fermenting!
I have a small glass dish that fits inside the wide mouth but lifted it up on day 3... Did I ruin the fermentation process by accident???
No you should still be good to go! We'll often open a jar or remove the fermentation lid to taste our ferment along the way. As long as when you put the jar back in, you make sure everything stays below the brine you're good to go. Good luck and happy fermenting!
Off topic, but what kind of gluten free bread do you eat? Looks better than anything I can get my hands on!
Hi! Aww, we understand - the struggle is real! Actually, Sarah has created her own recipe over time. It uses mostly King Arthur's gluten free all-purpose flour, but with a little mix of other flours, like almond, coconut, and oats.
@@FermentationAdventure oh my!! Is there anyway she would be willing to share that recipe? The flours are so darn expensive here and trial and error is even more spendy!
Absolutely! Here's the link to Sarah's best gluten-free bread: psadventures.net/best-gluten-free-bread-recipe/ Until now, this recipe has only been written on a scrap piece of paper and kept in a drawer at home. Now it's out there! Enjoy!
@@FermentationAdventure I wish you could see the excitement in my smile! I am so thankful for this recipe! Thank you so much!
Woohoo! And now you've made us smile, so thank you! We have that bread almost every day. So good! Good luck with your bread making! ❤️
Awesomeness!! New subscriber..
We're happy to have you here Lailah!! ❤️
New to your channel. Very new to the fermenting world. So new, I've yet to ferment anything. That will be my next goal! But like to comment and possibly challenge you to try something! You guys look game to try stuff. Many years ago, honestly about 15 years ago, I work wirh this one individual. Very nice guy by the way, but in his lunch was sack always alway the same exact thing. For like 3 month that I work with him. We did construction work. Anyways, he always prepared the same thing. It was a peanut butter and dill pickle sandwich. It always made me cringe. And it was mostly because of the sound it made. That crunching sound and me knowing it was dill pickles and peanut butter. But he swore by them. Could never get me to try them. Well I started eating sour kraut about two weeks ago. Store bought sour kraut then bought dill pickles both with salt brines ofcourse. And wouldn't you know I tried the peanut butter and dill pickles and was pleasantly surprised. Just thinking of how I wasted 15 years or so by not trying that dish. His version was with crunchy peanut butter. Not really a fan of crunchy style peanut butter. I tried the organic butter and thought it was awesome. I honestly thought it was a Colorado thing cause that was where he originated from. So I asked different Coloradans and they would say that guy was weird. Go figure. So I guess the moral of the story would be don't knock till you try it. I guess! Well love your channel. You can never get me to write anything and here I've wrote a short monologue. But your video triggered a memory. Have great an blessed day and much success in all your endeavors. This is a great thing you guys do. Principally because you are promoting health on your channel and you are taking the time to educate others sharing your experiences!
Wow! Peanut butter and pickles! 😮 Now that we've tried peanut butter and fermented onions, I bet that would be good also but we just haven't considered it! Thanks so much for the suggestion and thank you so much for sharing your memory! You never know what flavors you might be missing out on! 😊
I have only fermented one or two things. Very new & careful about the idea. Why does fermented onion last longer than pickled with vinegar? Thank you
Most likely they can both last a very long time in the fridge since the liquid will be very acidic. Mold hates an acidic environment so most likely they'll both last a long time. With the fermented one, the bacteria and yeast battle it out and eventually end up in an equilibrium. In any case they're both very tasty!
Have you tried using citruses juice-lime, lemon, oranges-instead of water as your brine? What would the precautions be?
You should try with peanut butter banana mayonnaise and the onions it is good
😯😯😯 That sounds wild! The mayo though... I'm not sure. Maybe we'll try without the mayo first and then see how adventurous we feel! 😆
what is shelf life?
It can be a very long shelf life, as in years! But the flavor and color is usually best within a year or so - if they last that long! 😅
You can make quinine tea with red onion paper. Just add hot water, seep, and drink! Then compost it 😁
Oh wow! 😮 We've never heard of this but after a quick Google search, that looks delicious and is a beautiful color! We'll have to try it some time. Thank you so much for the suggestion! ❤️
@@FermentationAdventure you’re welcome 🙂
just looked at your page on brine -- noticed that there is a difference in salt concentration to this recipe compared to others -- just wondering
Thanks for the question Leslie! We basically adjust our recipes to taste so there could be a little difference but good observation! Feel free to adjust it to your taste! 😊
This is how I eat my avocado toast!
Dear adventurers, I keep learning from your channel. Thank you. Do you have, apart from this channel a Q&A feature, or users forum, where subscribers can submit questions and learn from each other? Thanks. My questions came up when trying to understand the start and speed of the initial fermentation, when trying to make a peach-habanero-lemon verbena ferment.
Thanks so much for the love Herman! We hope we've inspired you even a little to make some tasty ferments! There's a lot of amazing forums out there especially on Facebook like Wild Fermentation, Fermenters Kitchen, Fermentation Nation, and many more! We try to answer as many questions as we can get to so if you don't see an answer right away, we'll give you an answer as soon as we can. Thanks for the question!
Why not use apple cider vinegar instead of white vinegar for the sweetness plus the fermentation of the Apple cider vinegar.
If you're pickling a vegetable you can definitely use apple cider vinegar instead of white vinegar if you like. For fermentation though, most apple cider vinegar that you'd find on the store shelves are pasteurized so they wouldn't contain any probiotics which is what we're making with our fermented onions. Great question!
I'm new to fermenting there's a difference between fermenting and pickling right! I was told that when infermenting you don't want to put hot liquid to start your fermentation process because you can destroy the healthy benefits of the fermentation...and the brine is supposed to be just salt and water, but not chlorinated water because it could interfere with the fermentation process, now I'm totally confused :((
Good observation! There's definitely a big difference between the two. Pickling involves killing everything with hot liquid and adding vinegar, while fermenting usually uses a salt brine or sweet liquid along with a living culture to end up with a product that's full of life. Chemicals like chlorine also work to kill the organisms that you want to culture. Hope that helps!
I actually did some red onion pickles from this video but I fond I was out of garlic so I picked some green garlic tops and that's what I used and it may be to strong never using green garlic tops before, guess I'll find out in a few days.
Peanut butter and onion sandwich, from the movie Little monsters with Fred Savage and Howie Mandel 1989.
Say what?! 😮 How did we not remember this? Adding this to the watch list again. 😂
Acidic onions + peanut butter fats could be a very interesting combo
Right!? Very interesting indeed. I wonder what other kind of unique flavor combinations out there we might be missing? 😊
Hi, there... Long time no see...
Hi hi! We're still here always fermenting! Glad we picked up the camera for these red onions. It's one of our favorites right now.
@@FermentationAdventure Wuaaaaw... It's looks delicious...
When did you add sugar ??? 😮
@kokan_chi_lek Hi! We didn't add sugar 😅 The red onions are naturally sweet.
I have to say, if you can add oregano to your red onion fermentation, you would have a seriously healthy snack
@LukeLovesRose Hmmm, yum! Yes that's a great flavor combo!