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Tuesday
Dec062011

Lacto-Fermented Pearl Onions

 

I have come to love fermented foods. It took me a while to get into fermenting; I started with basic sauerkraut and pickles, then I went onto salsa, kimchi and carrots, now I am becoming more comfortable with the lacto-fermentation concept and have filled my small “extra” fridge with all kinds of ferments! Having a bunch of different fermented veggies on hand makes getting home from work and cooking dinner that much easier. If I know that day is going to be crazy I can toss a roast in the slow cooker in the morning then pull a jar of lacto-fermented golden beets out when I get home and dinner is done. Lacto- Fermentation is not only easy, it is good for you. Lacto-Fermentation produces helpful bacteria, enzymes, acids and is supposed to be miraculous for your gut. The process simultaneously preserves food while making it easier to digest and improves the nutritional content of the food*. I am amazed at how well my husband has taken to fermented foods, he’ll snack on kimchi or carrot sticks right out of the jar. A few moments ago I noticed him reach into the fridge to grab a few pickled pearl onions as he was passing through the kitchen, who would have thought my husband would snack on onions! These particular onions are adapted from Sally Fallon’s Nourishing Traditions The flavor is almost sweet with the tiniest kick afterwards.

Lacto-Fermented Pearl Onions

2 pounds pearl onions

1 cinnamon stick

1 tsp whole cloves

1 Tbsp Juniper berries

2 tsp peppercorns

1 sprig fresh oregano

2 sprigs fresh thyme

1 Tbsp sea salt

¼ cup homemade whey

Filtered water as needed

Blanch the onions then remove the skins. Mix cloves, juniper, peppercorns and sea salt into a small bowl. Put a ¼ of the onions into a wide-mouth quart-sized jar. Tuck the ends of the fresh herbs into the onions on the bottom; sprinkle some of the salt and seasoning mix on top of the onions. Add another ¼ of the onions and insert the cinnamon stick in the middle of them, sprinkle some more salt and seasoning mix. Add the remaining onions and the rest of the salt mix then pour on the whey. Add enough filtered water to cover the onions, making sure there is still some room between the onions and the top of the jar (everything I have ever read says to leave 1 inch, I don’t I ever leave that much room, but I do try to give it over ½ an inch). Cover tightly and keep on the counter at room temperature for 3 days before storing in the fridge (or root cellar if you’re lucky enough to have one!).

* I am not a scientist, I am however an avid nutrition and health reader, I have learned a lot about fermentation from Nourishing Traditions and Wild Fermentation by Sandor Ellix Katz

 

This post is part of Real Food Wednesday at Kelly the Kitchen Kop

 

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Reader Comments (3)

They sound fantastic, but how do you sue them?

December 14, 2011 | Unregistered CommenterAudrey Anne

I meant *use*

December 14, 2011 | Unregistered CommenterAudrey Anne

In our house we use them as an accompaniment to a meal, kind of like a relish. I served these onions alongside baked chicken and steamed spinach with cultured butter. They also appeared at our Thanksgiving table and in a salmon salad. However you use them they are good!

December 15, 2011 | Registered CommenterRachael Resurreccion

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