I love fermenring red onion its my favorite "pickle". I like adding garlic, peppers, black sesame seeds, black pepper seeds, chili flakes, and bay leaves into mine, its so delicious!
What a calming voice :-) I am a small organic farmer in Kansas being destroyed by chemical farmers. It is truly sick and sad the attitude of the farmers today. My new neighbor is doing all he can to destroy my farm so he can farm over top of me. The sheriff escorted the sprayer to my farm this year to drift it again. Department of Agriculture has positive test result off the window, my house, and the food. And they just give warnings and small penalties as I lose everything. I grow food for children that cannot stomach the garbage in the store. I’ve been selling everything I own to feed the people in the community. We are all suffering from chemicals that are banned around the world and some states in this country. The town of 1500 people watched me nearly die from the chemicals and recover from help from three other countries. But they continue to not care and destroy my farm. I’ve been growing, in an experimental geothermal greenhouse, so I can at least grow in the winter. After 30 years of growing here, and facing the fact that I may have to buy a small house in town so I can hopefully grow in the backyard. Thank you so much for the onion recipe. I can’t wait to try it. I have a case of onions coming in this week. I ordered cases of organic food for people because our stores will not carry it. Because the farmers are so against it. Go grow something worth eating because you and your children are worth it.
There is a global land grab. While the UN, and all nations united in it, say that ecological and environmentally sustainable land management is what the world should be aiming to achieve - they fail to protect those that are. Sadly, you are not alone. What you have been doing to support your family and community should be awarded, encouraged, and protected - the fact that it isn't should be criminalised. Please don't give up - Earth needs more people like you, not less! (& hope that you enjoy the organic ferments, and benefit from them as we all should.)
@@lindabeamish1796 thank you for the kind reply. A lot of countries are banning the GMO seeds and chemicals that go with it. And reducing farmers land to go back to natural grass. Similar to our CRP program here in America. And the farmers that have been making money, growing genetically modified corn for gasoline are not happy. is a failing system and the taxpayers are bailing it out. The destruction to the trees and the environment is unbelievable. Specially the dicamba whatever else they put in the mix. As the weeds are resilient, they constantly have to change the chemical. And most of the stuff grown is not food toxic filler, or gasoline. We have rest stops here for the city people to be brainwashed. They talk about the crops we grow, but show heirloom seeds without chemicals on them. They don’t show a single sprayer. They don’t show a single spray plane. There’s nothing true about it. It makes the travelers feel that them giant cornfields are food for their family. When it’s actually gasoline:-)
This makes me really frustrated, we desperately need to get rid of all this toxins in our food, may GOD Almighty keep you, don’t give up, your work is very much appreciated and valuable. This time around I’ll vote for RFK he absolutely hates all this damage to our environment and has gone after the corrupt FDA and EPA as an environment lawyer, we need help desperately this toxins need to be banned and small farmers and organic farmers should be cherished ❤️
I have been watching online videos for education and entertainment for over to 20 years (pre-RUclips) and I think that you are one of the best instructional creators I have ever watched. Your ability to pack so much information into your videos without bogging the viewer down in unnecessary information is very rare. Anytime a question arises in my head while I am watching one of your videos I know that you will answer it soon. I would put you up among the greats of instructional videos. I am mad that I didn't find your channel sooner, but I am glad that I know of it now.
@@CleanFoodLiving Something occurred to me when you mentioned "room temperature". Do you have air conditioning? This is not something that we commonly have in the UK. The conservatory next to my kitchen reached 125F last summer, the kitchen - although not nearly as hot - nevertheless reached quite a height as it is facing sun up and the sun lances in and it is impossible to get the environment to a stable temperature. I was considering that a wine cooler or something similar may have to be the answer at this time of year. They advertise at 22C being the top temperature on the dial. I was just wondering if you had any other suggestions or is a wine cooler perhaps the only option. There are portable coolers on the market of course, but their use is usually for travel.
@@josefschiltz2192 The optimum temp for fermenting is 23-28C... at least the initiation of it. The PH must drop by microbe activity within 5 days in order for the ferment to be safe for the remaing weeks to months. I would say, start the fermentation in a room in the house (that is not 125F) and take a ph test daily. Once the ph drops below 4.5 (and preferably 4.0 or lower), then move the fermentation to the 22C wine cooler option. Then it will ferment slowly from there at a safe ph.
@@CleanFoodLiving Looks like the back-up plan then. I had a feeling that I'd have to trolley the ferments about. I've screen grabbed the information. Many thanks for that. To be honest, I think your videos are far superior to many others. Quietly informative.
Best youtube fermented food channel! I'm in my mid fifties and been eating ferment pickles since I was a kid, in the past decade I've being fermenting my own pickles and luv making the red onion type, I don't do it like you do nor do I have a ph reader or have ever had any black or even white mold issues. I'm not sure why yours get moldy, maybe you're intentionally doing it to show and teach your viewers what to do incase it does happen, nor do I bother putting salt on the onions to draw water out! I simply make sure to wash out my glass jars and caps well with soapy hot water and then make the brine in a separate jar, I do 2 tables spoons of coarse or flaky sea salt in a jar, once the salt has diluted and mixed well with the water, I proceed to prepare the other jar with onions, I cut my onions in half rings and before placing them into a jar I prepare my herbs, dill, coriander seeds, cracked black pepper and two or 3 dried bay leaves, I place half of my herbs into the bottom of the jar and then tightly pack in the sliced red onions, once I get to top of jar, I will leave enough room for my glass jar weights, I add the other half of the herbs plus two small crushed garlic cloves, then proceed to fill the jar with my brine, leaving some room for the glass jar weight, finally i will top it off to about 1/4 inch from jar rim, I use plastic jar lids and then shake the jar a couple of times to mix the brine with the herbs and then place the jar on a dish towel and let mother nature do its thing. I open the jar once a day to burp it, then i wil wait for 10 days before I refrigerate, I have never had any mold issues, curios why yours does? Luv to get your opinion on this matter. Thx Geo
We harvested 47 lbs of onions this summer, and this recipe sounds like it's a perfect way to preserve some of them! Thank you for all the info about the yeast and the pH!
By far the best channel for fermenting and have learned so much from you, thank you. I did a jar of small pickled onions a few weeks ago, next will be onions, herbs, tons of garlic, with maybe a handful of jalapenos.
I just found your channel recently. I love your presentation style. It’s so thoughtful, and well-analyzed with what people might think as you’re demonstrating. Thank you!
It's my first time in your channel and although I have done Sauerkraut and Kimchi many times, and I know how to do the process for both, I have never tried fermented Onions. The process is similar to Sauerkraut (Kimchi is a bit different), but still learnt some valuable information from this vid, like the Ph parameters. Very useful and you explained the process very well for the newbies. Doing this fermentation today ;) thks.
That yeast growth on top can be prevented if you keep a layer of CO2 on top of the liquid. One of the ways to do this is by utilizing a low cracking pressure check valve atop the container, which will allow gas to escape but not let any outside air in. I designed a fermenter for sauerkraut using this method and have been fermenting with it for seven years now with zero yeast issues.
Definitely going to try this method! My husband’s family call themselves “Mexican Mennonite” because most of the community lived in Mexico before some of them emigrated to Canada. Therefore they prepare Mexican food often, and fermented red onion is a required pairing with the Mexican dish Pollo Feliz (a delicious marinated chicken dish). They usually ferment the onion in vinegar, but I’m excited to try this for better nutritious benefits! Thank you!
My mom's side is German. They came to Canada around 300 years ago. Their branch were puritans who stayed in Canada. The other branch went south and became amish. They used a lot vinegar pickled onions also. I like these ones better.
Can't thank you enough I am a vegan since last 2 years and have severe gut problems and two of your recipes sauerkraut and fermented onions have successfully turned out to be life saviours! I was tired of trying vegan yogurts! They are very difficult and cumbersome process and almost tasteless! Thank you so so much!!!
GREAT CHANNEL! Subbed, I have been into gut health forever. I had to have a course of antibitocs in April, I was so upset. But have been working on my gut ever since. I make virtually everything, kefir, kombucha, sourdough, salamis etc. but didn’t know about onions being fermented! This looks great ❤
The salt should be exactly 2 to 3 % of the vegetable and water content. Weigh it and don't forget to add some Bay Leaves for the Tannins which will keep the vegetables crunchy.
Just opened my first jar of fermented red onion on 20 days of fermentation. Ph 3.9 Sweet fragrance of onion. Perfect sourness. I cut onions north south in order to keep crispy texture.
I managed to ferment second batch of vegetables- onions this time, through your videos. It has come out very well after 12days of fermenting. Smells sweet and tastes great without any pungency. Surprisingly, no Kahm yeast developed! Thanks for your guidance.
Just with your voice..I was transported by the ocean. ...listening to the waves gently crashing against the sand, full moon out,aproching midnight, and a beautiful fresh breeze caressing my face,with a sweet fresh scent of beautiful salty ocean water. 😂👍 Beautiful voice,great informationall video. Thank you so much for this great video.👌!
I plan to try this recipe this weekend. I grew so many onions and the yellow ones are so sharp tasting, so fermented onions may be a nice alternative to dehydrated onions.
This is hands down the best beginner instructional video I have ever seen on RUclips on any subject, not just fermentation. Are you a professional educator?
Very well done video. I used to do a lot of fermentation, but I did learn something new from this video. I never new exactly what the white yeasty stuff that often developed on the top was. I wasn't afraid of it, but it's nice to know exactly what it is.
Thank you for another wonderful and inspirational video. I have been fermenting so many wonderful vegetables and even fruits, but never thought to ferment onions. Will be fermenting my first batch of onions tomorrow. These will be nice to mix and enjoy with my fermented garlic, one of my favorites. Always look forward to your videos! Thank you so much for all you do! Very much appreciated!!
I cannot thank you enough for the step-by-step presentation! I’ve watched your video now three times and then was playing it as I attempted to do my first onion ferment. Everything was going well until I got to my second jar and put the glass weight in at an angle. I couldn’t get it at. I know it’s all part of the learning process, but I ended up shaking the mason jar and here I cracked it! Oh well, at least I got one full jar going!
i love all of your videos and now this one one.i love your profesionalism on each and every one of your videos and they are easy to understand and i am an onion lover and i can't wait to try fermenting the onions.. i should get started tomorrow. thank you for educating us and i look forward to your next video. thank you
Thanks for teaching about the pH requirements for safe fermentation, I haven’t heard the other you tubers mentioning this and it helps increase confidence in new fermenters
You can avoid kahm yeast and mold by shaking your fermentation jars daily. No need for weights. Also any salt will work. No additives will slow down fermentation. Tried and tested.
I am so glad I found you, I never fermented anything before, I just did your probiotic cabbage it worked perfectly, thank you. I am now going to do the onions. Thank you😊
Thank you for sharing your knowledge and helping us newbies. Your voice is so soothing. I love the way you explain things wish me luck. This is the first year I will ferment and I can’t wait.
I'm so looking forward to the video about Disappearing Brine! That happened to my second jar of kraut and I hope what I did was the same as what you would do. Thanks so much for all the education and wholesome goodness you're sharing with the world. It's making a difference for my family!
Very impressive presentation, You are very thorough Covering every single base, leaving virtually no room for questions or errors. Very nicely done, impressive. XO Superchef
Texture is very important when it comes to food. Try using thin 'north to south' cuts instead of 'west to east' with onions. It improves the texture tenfold.
Exactly... it'll be interesting to cut one onion half crosswise to play with texture. With French onion soup, I cut one onion, or half of one if softball size because that crosswise cut will dissolve in the soup.
Thanks! I have some colleagues who are interested in fermented onions, as am I. My first fermentation attempt (sauerkraut, plus carrots and dill and garlic) is in-progress. If they turn out well, I'm defintely trying onions and herbs. I wanted to say thanks very much for your wonderful videos.
Hello and thank you so much for sharing your knowledge about fermentation... one can see your passion behind it! One question: can fermented vegetables last in the fridge for more than one year or lees or more? Thanks and greetings from Italy ❤
Thanks for the tip about checking the ph levels. As someone new to this that is just a reassuring trick to know. As I learn, I’m sure I can be assured by looking and tasting the fermentation because I’ll know what I’m looking and tasting for. Great video. Thanks again for sharing your very helpful tips!
Soon after watching your video, we decided to give fermenting onions a try. We got the glass weights and proceeded to chop some white onions. Mind you, we were not prepared with a PH reader but decided to go ahead while we waited for the reader that we ordered to arrive. We followed your instructions, though we forgot about the water, and used water from the tap. We left the jar on the counter as per your instructions, and we were expecting to see some action within a few days. Since our kitchen is on the cold side, after 5 days of not seeing any activity, though the water turned cloudy as in the video, we decided to place the jars outside in a warm, sunny place. In the afternoon, we brought the jars inside and then covered them with kitchen towels to keep the jars warm. After the sixth day, we started to notice bubbles forming. Another six days passed by, we continue seeing bubbles forming, and we got excited that the process was working. We opened the jars, and the smell was fine; it reminded me a bit of onion soup. In the meantime, we were still waiting for the darned PH reader. The order got delayed. After sixteen days of having the onion jars on the counter, we decided that it was time to place them in the refrigerator. Before we put them in the fridge, we checked them one more time, and though they had a tiny bit of kahm yeast on top, it looked and smelled just fine. Today, we got our PH reader, and after calibrating it, we took a reading of the fermented onions, and the PH was 3.4. My spouse wanted me to give them a try, and they were delicious! I feel proud that our first fermentation project turned out successful. Our next project, Korean Baek Kimchi...
@@almor2445 good point - chopped dried herbs would likely float. I am thinking of a making a cabbage/apple/herb kraut so I'll use whole leaves and put them in the bottom. I always tuck a whole cabbage leaf on top, even when I use a pickle weight, so that helps prevent floaters as well. 🙂
@alexmorgan2445 when using dry herbs, just add them all at the bottom before the vegetables or leaves and they will keep well and give fantastic flavor
Cool, I do wild leeks every spring and have done red onions once, great on tacos…. I notice how long lots of RUclipsrs ferment. I do two or three nights out to activate the bubbles and then into the fridge to finish, because fermentation still happens, but more slowly. I wonder if I grow as many beneficials? It works well and is a very stable product. Cheers🎉
I just watched this video while I’m canning some chicken and now have onions cut up with basil in salt water getting ready to start its fermentation lol. Thanks for sharing and you just got a new subscriber!
This looks delicious! Even better is that they are loaded with probiotics. Onions are good prebiotics too. Thank you for this. God bless you in JESUS Name
I have been making pickled red onions with apple cider vinegar and some sugar. They are so good. They last forever. You don’t need to put them on anything! But of course they are not fermented. I will try yours, thanks
Thk u for showing me how to do this I didnt know how , I real love your Videos this first time here and I real appreciated how take your time explaining it like teacher Thk u so much 😊 real enjoy watching now Im going to try doing it 😊😊
Thank you so much for all these wonderfully educational videos. I am definitely going to try this onion fermentation. I'm fermenting red cabbage sauerkraut at the moment but it's not working, it started bubbling after a day or so but has now stopped and the pH reading has not dropped below 4.3, should I recalibrate my pH meter? I'm not sure whether to throw it away or not, it has been fermenting about two weeks.
The bubbles don't last forever, only the first week. Then the fermentation moves into a different non-bubbling stage. 4.3 is ok, it's still in the safety zone below 4.5. Smell it. Does it smell soury-sweet or rotten and foul? If rotten and foul, throw it away. Soury-sweet with a PH below 4.5 is good. Feel free to give it a taste test. You won't die. Promise. 2 weeks is an adequate fermentation time so feel free to transfer the refrigerator after your taste test . PS: watch this video to better understand the fermenting process so you're not worried when the bubbles go away: ruclips.net/video/dKW7mLnSxU4/видео.html😊
Am so glad I come across your channel ... am going be doing some white beans with kombucha....mmmm can't wait....thank you so much for sharing n God bless you and your family...
I never knew about kahm yeast until watching your video. Wasted a lot of cabbage trying to make sauerkraut. I just sampled my 1st carrot ferment on its 8th day. It smells good, has a pH of 3.7 but is incredibly salty! Is that normal? I really like how detailed your videos are.
Adrienna, thank you for all your wonderful videos on fermentation. Your presentation has enough practical guidelines and background information to give me the confidence to jump right in . A question for you...I've started with red onions, today is day 21 of the ferment. I only bottled 1 jar so they won't last very long. My understanding is I should be able to keep them at room temperature since they will likely be gone in a week or two. Should I be ok to just remove the weight, verify sight, smell and pH, and then just leave the jar closed on the counter?
Hi there, I don't recommend that method but rather how I explained in the video, keeping them in the fridge even if they're only going to be around shortly. 🙂
I love fermented onions, and I love experimenting. I just made a jar with equal parts pickling salt and brown sugar as my brine and thick chunks of red onions plus a few tablespoons of water kefir that sat too long as my fermentation starter. then I refrigerate it after the onions exchange color and went through fermentation. My question is how to make it shelf stable and pantry stable, long-term without heat processing? Is this even possible?
In Hungary we eat pickled and fermented stuff as a side salad. The sour cuts very well especially greasy type of dishes like deep fried stuff, immediately aids digestion.
I have been making vinegar onion pickles for years, but never thought to actually ferment some onions. I will try this now. I have a general fermentation question. I have been making small batch fermented pickles and sauerkraut in Mason jars for years. Failed batches always seemed to have a very slow start, so I began adding a few tablespoons of good quality, live fermented pickle or sauerkraut brine left over from a commercial product. This always worked, but I don't always have such brine available. So, I started adding a tablespoon of vinegar to the top of the jars, thinking that the lower pH would hold off nasty organisms until the fermentation started. This seems to be working. Recently, I have seen videos where food grade Citric Acid was added to a fresh brine, to start the fermentation off with an already acidic pH. Do you have any experience or advice on this method?
I have a spray bottle of diluted distilled vinegar which I spray everything with Tubs, weights, untensils, knives etc before starting to make any fermentation and also spray the the top of the fermentation. This is working out great for me.
Might be overkill but anything heatproof could be boiled to sterilize (like canning) or you could use a no rinse sanitizer like Star San to keep anything unwanted at bay. Adding vinegar, citric acid, or lactic acid, etc., would certainly give the good bacteria a headstart. It just depends what you have on hand and what flavor you're going for. 👍
H….. love your fermenting lessons!! I have a question. I notice you don’t use “pickle pipes” on your jars, and was wondering why. You seem to be the fermentation queen!😊
I'm actually working on a lids video that will air in October... my only experience time after time with pickle pipes is getting thee worst mold developments! If you watched my mold video in my fermentation funk series.... all my moldly ferment examples were thanks to the pickle pipe.
I love fermenring red onion its my favorite "pickle". I like adding garlic, peppers, black sesame seeds, black pepper seeds, chili flakes, and bay leaves into mine, its so delicious!
Sounds DELICIOUS!
Great adds, thank you for sharing.
Thanks for commenting!! I want to add black pepper kernels and wasn’t sure if that would be ok.
I made my first batch today but will add garlic and sesame seeds tomorrow. Thanks for sharing.
Hi, could you please share your recipe
What a calming voice :-) I am a small organic farmer in Kansas being destroyed by chemical farmers. It is truly sick and sad the attitude of the farmers today. My new neighbor is doing all he can to destroy my farm so he can farm over top of me. The sheriff escorted the sprayer to my farm this year to drift it again. Department of Agriculture has positive test result off the window, my house, and the food. And they just give warnings and small penalties as I lose everything. I grow food for children that cannot stomach the garbage in the store. I’ve been selling everything I own to feed the people in the community. We are all suffering from chemicals that are banned around the world and some states in this country. The town of 1500 people watched me nearly die from the chemicals and recover from help from three other countries. But they continue to not care and destroy my farm. I’ve been growing, in an experimental geothermal greenhouse, so I can at least grow in the winter. After 30 years of growing here, and facing the fact that I may have to buy a small house in town so I can hopefully grow in the backyard. Thank you so much for the onion recipe. I can’t wait to try it. I have a case of onions coming in this week. I ordered cases of organic food for people because our stores will not carry it. Because the farmers are so against it. Go grow something worth eating because you and your children are worth it.
There is a global land grab. While the UN, and all nations united in it, say that ecological and environmentally sustainable land management is what the world should be aiming to achieve - they fail to protect those that are. Sadly, you are not alone. What you have been doing to support your family and community should be awarded, encouraged, and protected - the fact that it isn't should be criminalised. Please don't give up - Earth needs more people like you, not less! (& hope that you enjoy the organic ferments, and benefit from them as we all should.)
@@lindabeamish1796 thank you for the kind reply. A lot of countries are banning the GMO seeds and chemicals that go with it. And reducing farmers land to go back to natural grass. Similar to our CRP program here in America. And the farmers that have been making money, growing genetically modified corn for gasoline are not happy. is a failing system and the taxpayers are bailing it out. The destruction to the trees and the environment is unbelievable. Specially the dicamba whatever else they put in the mix. As the weeds are resilient, they constantly have to change the chemical. And most of the stuff grown is not food toxic filler, or gasoline. We have rest stops here for the city people to be brainwashed. They talk about the crops we grow, but show heirloom seeds without chemicals on them. They don’t show a single sprayer. They don’t show a single spray plane. There’s nothing true about it. It makes the travelers feel that them giant cornfields are food for their family. When it’s actually gasoline:-)
Move to Spain(Europe) the paradise for your family and you
@organiccleanfood..how can we help you ? we would love to help you!
This makes me really frustrated, we desperately need to get rid of all this toxins in our food, may GOD Almighty keep you, don’t give up, your work is very much appreciated and valuable.
This time around I’ll vote for RFK he absolutely hates all this damage to our environment and has gone after the corrupt FDA and EPA as an environment lawyer, we need help desperately this toxins need to be banned and small farmers and organic farmers should be cherished ❤️
I have been watching online videos for education and entertainment for over to 20 years (pre-RUclips) and I think that you are one of the best instructional creators I have ever watched. Your ability to pack so much information into your videos without bogging the viewer down in unnecessary information is very rare. Anytime a question arises in my head while I am watching one of your videos I know that you will answer it soon. I would put you up among the greats of instructional videos. I am mad that I didn't find your channel sooner, but I am glad that I know of it now.
Thank you for your encouraging words! I appreciate your supportive comment, made my day!😊
Agreed! Been binging all night ❤
@@CleanFoodLiving Something occurred to me when you mentioned "room temperature". Do you have air conditioning? This is not something that we commonly have in the UK. The conservatory next to my kitchen reached 125F last summer, the kitchen - although not nearly as hot - nevertheless reached quite a height as it is facing sun up and the sun lances in and it is impossible to get the environment to a stable temperature. I was considering that a wine cooler or something similar may have to be the answer at this time of year. They advertise at 22C being the top temperature on the dial. I was just wondering if you had any other suggestions or is a wine cooler perhaps the only option. There are portable coolers on the market of course, but their use is usually for travel.
@@josefschiltz2192 The optimum temp for fermenting is 23-28C... at least the initiation of it. The PH must drop by microbe activity within 5 days in order for the ferment to be safe for the remaing weeks to months. I would say, start the fermentation in a room in the house (that is not 125F) and take a ph test daily. Once the ph drops below 4.5 (and preferably 4.0 or lower), then move the fermentation to the 22C wine cooler option. Then it will ferment slowly from there at a safe ph.
@@CleanFoodLiving Looks like the back-up plan then. I had a feeling that I'd have to trolley the ferments about. I've screen grabbed the information. Many thanks for that. To be honest, I think your videos are far superior to many others. Quietly informative.
Just add about 1/2 tsp mustard seed powder to the top and don't have to worry about the mold 😊❤️
wow this sounds like a good advice, @Clean Food Living did you try this?
I'll certainly be triyng this out on my next Chiili Pepper fermentation.
Wouldn't the mustard change the taste?
Is this a fact?
@@TimmmTimin our indian fermented drink with black carrots we indians have been using ground mustard seeds since ages .
I always put onion in my sauerkraut. I usually put, cabbage, carrot, bell pepper, onions and garlic. It comes out tasting great.
is it red onion or white??❤
Do red onion. It holds up better and the flavor is good.
You are a true gem when it comes to getting into fermenting. Thank you for the quality of your content from Germany.
Best youtube fermented food channel!
I'm in my mid fifties and been eating ferment pickles since I was a kid, in the past decade I've being fermenting my own pickles and luv making the red onion type, I don't do it like you do nor do I have a ph reader or have ever had any black or even white mold issues.
I'm not sure why yours get moldy, maybe you're intentionally doing it to show and teach your viewers what to do incase it does happen, nor do I bother putting salt on the onions to draw water out!
I simply make sure to wash out my glass jars and caps well with soapy hot water and then make the brine in a separate jar, I do 2 tables spoons of coarse or flaky sea salt in a jar, once the salt has diluted and mixed well with the water, I proceed to prepare the other jar with onions, I cut my onions in half rings and before placing them into a jar I prepare my herbs, dill, coriander seeds, cracked black
pepper and two or 3 dried bay leaves, I place half of my herbs into the bottom of the jar and then tightly pack in the sliced red onions, once I get to top of jar, I will leave enough room for my glass jar weights, I add the other half of the herbs plus two small crushed garlic cloves, then proceed to fill the jar with my brine, leaving some room for the glass jar weight, finally i will top it off to about 1/4 inch from jar rim, I use plastic jar lids and then shake the jar a couple of times to mix the brine with the herbs and then place the jar on a dish towel and let mother nature do its thing.
I open the jar once a day to burp it, then i wil wait for 10 days before I refrigerate, I have never had any mold issues, curios why yours does?
Luv to get your opinion on this matter.
Thx Geo
I don’t know why it never occurred to me to ferment onions as I adore them. Can't wait to try this.
We harvested 47 lbs of onions this summer, and this recipe sounds like it's a perfect way to preserve some of them! Thank you for all the info about the yeast and the pH!
This is the go to channel for all things fermented, and more! Thanks very much for simplifying my life. :)
By far the best channel for fermenting and have learned so much from you, thank you. I did a jar of small pickled onions a few weeks ago, next will be onions, herbs, tons of garlic, with maybe a handful of jalapenos.
I’m obsessed with your channel! Your clear and concise instructions keep my attention and inspire me towards better health. Thank you!🙏💕
I just found your channel recently. I love your presentation style. It’s so thoughtful, and well-analyzed with what people might think as you’re demonstrating. Thank you!
Can I start with frozen onions?
@sharonmassena7126 No, your onions will go soft and mushy because of being frozen.
It's my first time in your channel and although I have done Sauerkraut and Kimchi many times, and I know how to do the process for both, I have never tried fermented Onions. The process is similar to Sauerkraut (Kimchi is a bit different), but still learnt some valuable information from this vid, like the Ph parameters. Very useful and you explained the process very well for the newbies. Doing this fermentation today ;) thks.
That yeast growth on top can be prevented if you keep a layer of CO2 on top of the liquid. One of the ways to do this is by utilizing a low cracking pressure check valve atop the container, which will allow gas to escape but not let any outside air in. I designed a fermenter for sauerkraut using this method and have been fermenting with it for seven years now with zero yeast issues.
You can buy jar lids that do this as well. I use a small glass dish that fits nicely over the top of my small mouth jars.
Definitely going to try this method! My husband’s family call themselves “Mexican Mennonite” because most of the community lived in Mexico before some of them emigrated to Canada. Therefore they prepare Mexican food often, and fermented red onion is a required pairing with the Mexican dish Pollo Feliz (a delicious marinated chicken dish). They usually ferment the onion in vinegar, but I’m excited to try this for better nutritious benefits! Thank you!
En vinagre? Eso NO es fermentación. Es encurtido.
My mom's side is German. They came to Canada around 300 years ago. Their branch were puritans who stayed in Canada. The other branch went south and became amish. They used a lot vinegar pickled onions also. I like these ones better.
Outstanding video
What is on your counter in the green lid plastic container?
Do o u have a recipe for the fermented in vinegar onions??
I would love it!
holy smokes... this lady is a bombshell....
Can't thank you enough I am a vegan since last 2 years and have severe gut problems and two of your recipes sauerkraut and fermented onions have successfully turned out to be life saviours! I was tired of trying vegan yogurts! They are very difficult and cumbersome process and almost tasteless! Thank you so so much!!!
What does being vegan have to do with this video?
You should get tested for a digestive disorder called Sibo.
GREAT CHANNEL! Subbed, I have been into gut health forever. I had to have a course of antibitocs in April, I was so upset. But have been working on my gut ever since. I make virtually everything, kefir, kombucha, sourdough, salamis etc. but didn’t know about onions being fermented! This looks great ❤
The salt should be exactly 2 to 3 % of the vegetable and water content. Weigh it and don't forget to add some Bay Leaves for the Tannins which will keep the vegetables crunchy.
How i can figure out combination of the water, vegetable and salt( %3 of the salt ) with basic kitchen equipment, thank you
U can also add mulberry leaves for crunchiness of the ferment.
@@MK-gz4ns get a cheap digital weighing machine that lets you cut the Tare and use a calculator to get 3%.
100 grams needs 3 grams of salt
@@MK-gz4nsyou can taste test.
Just opened my first jar of fermented red onion on 20 days of fermentation. Ph 3.9
Sweet fragrance of onion. Perfect sourness.
I cut onions north south in order to keep crispy texture.
I managed to ferment second batch of vegetables- onions this time, through your videos. It has come out very well after 12days of fermenting. Smells sweet and tastes great without any pungency. Surprisingly, no Kahm yeast developed! Thanks for your guidance.
Just with your voice..I was transported by the ocean.
...listening to the waves gently crashing against the sand, full moon out,aproching midnight, and a beautiful fresh breeze caressing my face,with a sweet fresh scent of beautiful salty ocean water.
😂👍
Beautiful voice,great informationall video.
Thank you so much for this great video.👌!
Lol😃 thank you!
@@CleanFoodLiving
😁👌thank YOU.
.. definitely something I'm gonna try..it'll go great with sooo many dishes.
I also love her calm relaxed voice.
Thank you so much for your videos. The way you explained the processes is very simple and that’s what’s I like.
Tried this a while ago. Cut the onions too thin & they disintegrated. Will have to try again.
Great tip
Sane thing happened when I put them in my pickles
The juice probably would have been good for flavor?
I love fermented vegetables
makes my gut heal feel &great
fermented foods keeps all of your
digestive tract healthy
from your mouth to the other end 😁
I plan to try this recipe this weekend. I grew so many onions and the yellow ones are so sharp tasting, so fermented onions may be a nice alternative to dehydrated onions.
What a great vid. I now feel more confident fermenting my vegetables. Thank you so much 😊
This is hands down the best beginner instructional video I have ever seen on RUclips on any subject, not just fermentation. Are you a professional educator?
Very well done video. I used to do a lot of fermentation, but I did learn something new from this video. I never new exactly what the white yeasty stuff that often developed on the top was. I wasn't afraid of it, but it's nice to know exactly what it is.
I love that you covered ideal outcome and safety too and not just a recipe.
Thank you for another wonderful and inspirational video. I have been fermenting so many wonderful vegetables and even fruits, but never thought to ferment onions. Will be fermenting my first batch of onions tomorrow. These will be nice to mix and enjoy with my fermented garlic, one of my favorites.
Always look forward to your videos! Thank you so much for all you do! Very much appreciated!!
I had to taste the onions this morning after only two full days of fermentation. Soooooo delicious already. Thank you!!!
@@elliotflorida3469Thankyou 👍👍👍
I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!
I cannot thank you enough for the step-by-step presentation! I’ve watched your video now three times and then was playing it as I attempted to do my first onion ferment. Everything was going well until I got to my second jar and put the glass weight in at an angle. I couldn’t get it at. I know it’s all part of the learning process, but I ended up shaking the mason jar and here I cracked it! Oh well, at least I got one full jar going!
🤩
i love all of your videos and now this one one.i love your profesionalism on each and every one of your videos and they are easy to understand and i am an onion lover and i can't wait to try fermenting the onions.. i should get started tomorrow. thank you for educating us and i look forward to your next video. thank you
Wow! That was very informative. I like your voice it's very calming. Thanks for sharing Ms. Adrienna and God bless 🙏❤️
just used your amazon link to order the ph reader. i so appreciate you sharing your vast knowledge with us!!!
Thanks for teaching about the pH requirements for safe fermentation, I haven’t heard the other you tubers mentioning this and it helps increase confidence in new fermenters
It's a pretty safe procedure...
Recently found this channel really interesting can’t wait to start my fermentation in the new year
Great job; very informative. Looks healthy and delicious. Can't beat fermented foods!
We never thought about fermenting onions but going to try it soon.
I love your channel and your energy! Your instructions are so clear and your voice/demeanor is so Zen! 🥰
I love this. Much nicer than regular onions!
Thanks for sharing your knowledge. Your concise, and detailed teaching is amazing!
You can avoid kahm yeast and mold by shaking your fermentation jars daily. No need for weights. Also any salt will work. No additives will slow down fermentation. Tried and tested.
What do you mean by additives? Like the herbs? Also, do you just shake the jar every day and that’s it? I don’t have those weights 😭😭
I am so glad I found you, I never fermented anything before, I just did your probiotic cabbage it worked perfectly, thank you. I am now going to do the onions. Thank you😊
Wonderful!
Thank you for sharing your knowledge and helping us newbies. Your voice is so soothing. I love the way you explain things wish me luck. This is the first year I will ferment and I can’t wait.
Thank you for making this video. It is really informative and I've personally have benefited from this , along with my family especially the kids. 😀
You do such a great job! Wisdom, knowledge, intelligence -- really professional! Good job. I sooooo enjoy your videos. THANK YOU!!!
I'm so looking forward to the video about Disappearing Brine! That happened to my second jar of kraut and I hope what I did was the same as what you would do. Thanks so much for all the education and wholesome goodness you're sharing with the world. It's making a difference for my family!
Red onion in a sandwich is such a good idea! Yoink
Very impressive presentation, You are very thorough Covering every single base, leaving virtually no room for questions or errors. Very nicely done, impressive. XO Superchef
Texture is very important when it comes to food. Try using thin 'north to south' cuts instead of 'west to east' with onions. It improves the texture tenfold.
Exactly... it'll be interesting to cut one onion half crosswise to play with texture. With French onion soup, I cut one onion, or half of one if softball size because that crosswise cut will dissolve in the soup.
Easier to cut west to east
@@YeshuaKingMessiah very true… both cuts serve their purpose 😊
Oh! I surely need to make these. You explained everything so perfectly 😊, thank you.
Ive been wanting to try this recipe for a while now. I am doing it today! Thank you so much God bless you!
Can wait to try. Love it! Plant Strong Nutrition 4 Strong Gut Microbiome Health
What a lovely calming voice. ❤
Thanks! I have some colleagues who are interested in fermented onions, as am I. My first fermentation attempt (sauerkraut, plus carrots and dill and garlic) is in-progress. If they turn out well, I'm defintely trying onions and herbs. I wanted to say thanks very much for your wonderful videos.
Thank you so much!
I'm so glad to hear of your fermentation creation going! I'm sure its going to turn out wonderful! Thank you for your support 🙏😊
Oh my goodness, I clicked your link for the written recipe, and wow! You have so many good things on that page. Thanks and subscribing now.
Hello and thank you so much for sharing your knowledge about fermentation... one can see your passion behind it!
One question: can fermented vegetables last in the fridge for more than one year or lees or more? Thanks and greetings from Italy ❤
They can last up to 9 months in the frig.
What a sweet, sweet soul 💜 Thank you so much for this!
I checked my onions yesterday and spooned out 2 little pieces that floated up. So far so good
Your way of explaining is very nice and easy. I am watching this video from India. thank you so much for your simple and easy recipe
Thanks for the tip about checking the ph levels. As someone new to this that is just a reassuring trick to know. As I learn, I’m sure I can be assured by looking and tasting the fermentation because I’ll know what I’m looking and tasting for. Great video. Thanks again for sharing your very helpful tips!
I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!😊
Thanks for sharing Healthy real food recipes with all of us! 👍❤️😇
This is totally awesome , like the way you jump , right into the facts , I will try this , and shared on my F.B. Page , blessings on you
Thank you for your extremely thorough guidelines on the onion fermentation topic!
Hello from Belgium 👌 the best video's instruction for fermentation . Love it❤
Soon after watching your video, we decided to give fermenting onions a try. We got the glass weights and proceeded to chop some white onions. Mind you, we were not prepared with a PH reader but decided to go ahead while we waited for the reader that we ordered to arrive. We followed your instructions, though we forgot about the water, and used water from the tap. We left the jar on the counter as per your instructions, and we were expecting to see some action within a few days. Since our kitchen is on the cold side, after 5 days of not seeing any activity, though the water turned cloudy as in the video, we decided to place the jars outside in a warm, sunny place. In the afternoon, we brought the jars inside and then covered them with kitchen towels to keep the jars warm. After the sixth day, we started to notice bubbles forming.
Another six days passed by, we continue seeing bubbles forming, and we got excited that the process was working. We opened the jars, and the smell was fine; it reminded me a bit of onion soup. In the meantime, we were still waiting for the darned PH reader. The order got delayed.
After sixteen days of having the onion jars on the counter, we decided that it was time to place them in the refrigerator. Before we put them in the fridge, we checked them one more time, and though they had a tiny bit of kahm yeast on top, it looked and smelled just fine.
Today, we got our PH reader, and after calibrating it, we took a reading of the fermented onions, and the PH was 3.4. My spouse wanted me to give them a try, and they were delicious! I feel proud that our first fermentation project turned out successful.
Our next project, Korean Baek Kimchi...
That is fantastic! Congratulations!😍
Are there any herbs to be avoided in fermenting (because they get bitter or something like that)?
You provide great information. Thanks!
I would love to know this too!
I used dried oregano and basil once. Floated and moldy in a few days. Now I just use garlic cloves and ginger in my onion and cabbage.
@@almor2445 good point - chopped dried herbs would likely float. I am thinking of a making a cabbage/apple/herb kraut so I'll use whole leaves and put them in the bottom. I always tuck a whole cabbage leaf on top, even when I use a pickle weight, so that helps prevent floaters as well. 🙂
Can the softening the onion first in the bowl be skipped?
@alexmorgan2445 when using dry herbs, just add them all at the bottom before the vegetables or leaves and they will keep well and give fantastic flavor
Cool, I do wild leeks every spring and have done red onions once, great on tacos…. I notice how long lots of RUclipsrs ferment. I do two or three nights out to activate the bubbles and then into the fridge to finish, because fermentation still happens, but more slowly. I wonder if I grow as many beneficials? It works well and is a very stable product. Cheers🎉
awesome dish, Tasting it I can't believe this is not cabbage but onions. Many thanks for sharing.
You have such a calming voice, you could do ASMR lol
Great Video! I love this video, never figured to ferment onions, so smart
I just watched this video while I’m canning some chicken and now have onions cut up with basil in salt water getting ready to start its fermentation lol. Thanks for sharing and you just got a new subscriber!
I appreciated this teaching you are made for this such a natural.😃
Good to listen to..Clear and not fast......
This looks delicious! Even better is that they are loaded with probiotics. Onions are good prebiotics too. Thank you for this. God bless you in JESUS Name
I have been making pickled red onions with apple cider vinegar and some sugar. They are so good. They last forever. You don’t need to put them on anything! But of course they are not fermented. I will try yours, thanks
The whole purpose of making these fermented onions is for the healthy gut bacteria/probiotics.
My pickled onions in the fridge spoiled in a month
How do yrs last forever?
Thk u for showing me how to do this I didnt know how , I real love your Videos this first time here and I real appreciated how take your time explaining it like teacher Thk u so much 😊 real enjoy watching now Im going to try doing it 😊😊
Thank you so much for all these wonderfully educational videos. I am definitely going to try this onion fermentation. I'm fermenting red cabbage sauerkraut at the moment but it's not working, it started bubbling after a day or so but has now stopped and the pH reading has not dropped below 4.3, should I recalibrate my pH meter? I'm not sure whether to throw it away or not, it has been fermenting about two weeks.
The bubbles don't last forever, only the first week. Then the fermentation moves into a different non-bubbling stage. 4.3 is ok, it's still in the safety zone below 4.5. Smell it. Does it smell soury-sweet or rotten and foul? If rotten and foul, throw it away. Soury-sweet with a PH below 4.5 is good. Feel free to give it a taste test. You won't die. Promise. 2 weeks is an adequate fermentation time so feel free to transfer the refrigerator after your taste test .
PS: watch this video to better understand the fermenting process so you're not worried when the bubbles go away: ruclips.net/video/dKW7mLnSxU4/видео.html😊
@@CleanFoodLiving Thank you, I shall. x
What’s the best spices to add for flavor?
Rosemary is my personal favorite 🙂
Love your calming voice 😊👍 Thank you for the video 🙏
You are a very clear presenter!!
Thanks for all the little but important details
Excellent info 👌
Well explained !!!
I love it 😇 Thank you 😊 ❤️
Congratulation for you videos, i just started today with fermented cabbage 😊
Am so glad I come across your channel ... am going be doing some white beans with kombucha....mmmm can't wait....thank you so much for sharing n God bless you and your family...
My stomach is always hurting maybe this will help, I'm gonna give this a try thanks.
Thank you for your wonderful information, it has changed my life. From Australia
Amazing!
I never knew about kahm yeast until watching your video. Wasted a lot of cabbage trying to make sauerkraut. I just sampled my 1st carrot ferment on its 8th day. It smells good, has a pH of 3.7 but is incredibly salty! Is that normal? I really like how detailed your videos are.
Adrienna, thank you for all your wonderful videos on fermentation. Your presentation has enough practical guidelines and background information to give me the confidence to jump right in .
A question for you...I've started with red onions, today is day 21 of the ferment. I only bottled 1 jar so they won't last very long. My understanding is I should be able to keep them at room temperature since they will likely be gone in a week or two. Should I be ok to just remove the weight, verify sight, smell and pH, and then just leave the jar closed on the counter?
Hi there, I don't recommend that method but rather how I explained in the video, keeping them in the fridge even if they're only going to be around shortly. 🙂
Oh, the pink onions look amazing!
They are!
I love fermented onions, and I love experimenting. I just made a jar with equal parts pickling salt and brown sugar as my brine and thick chunks of red onions plus a few tablespoons of water kefir that sat too long as my fermentation starter. then I refrigerate it after the onions exchange color and went through fermentation. My question is how to make it shelf stable and pantry stable, long-term without heat processing? Is this even possible?
Thank you .
I miss onions. Where I live I cannot cook onions . So I will give this a try.
I love fermented onions! ❤
In Hungary we eat pickled and fermented stuff as a side salad. The sour cuts very well especially greasy type of dishes like deep fried stuff, immediately aids digestion.
I have been making vinegar onion pickles for years, but never thought to actually ferment some onions. I will try this now. I have a general fermentation question. I have been making small batch fermented pickles and sauerkraut in Mason jars for years. Failed batches always seemed to have a very slow start, so I began adding a few tablespoons of good quality, live fermented pickle or sauerkraut brine left over from a commercial product. This always worked, but I don't always have such brine available. So, I started adding a tablespoon of vinegar to the top of the jars, thinking that the lower pH would hold off nasty organisms until the fermentation started. This seems to be working. Recently, I have seen videos where food grade Citric Acid was added to a fresh brine, to start the fermentation off with an already acidic pH. Do you have any experience or advice on this method?
I have a spray bottle of diluted distilled vinegar which I spray everything with Tubs, weights, untensils, knives etc before starting to make any fermentation and also spray the the top of the fermentation. This is working out great for me.
Might be overkill but anything heatproof could be boiled to sterilize (like canning) or you could use a no rinse sanitizer like Star San to keep anything unwanted at bay. Adding vinegar, citric acid, or lactic acid, etc., would certainly give the good bacteria a headstart. It just depends what you have on hand and what flavor you're going for. 👍
H….. love your fermenting lessons!! I have a question. I notice you don’t use “pickle pipes” on your jars, and was wondering why. You seem to be the fermentation queen!😊
I'm actually working on a lids video that will air in October... my only experience time after time with pickle pipes is getting thee worst mold developments! If you watched my mold video in my fermentation funk series.... all my moldly ferment examples were thanks to the pickle pipe.
Knows her stuff ! As an onion lover ! These look GOOD !