FERMENTED ONIONS - Delicious & Easy Recipe with a unique probiotic profile

[@organiccleanfoodconnection]

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.

[@lindabeamish1796]

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.)

[@organiccleanfoodconnection]

@@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:-)

[@JoelMunizVilla]

Move to Spain(Europe) the paradise for your family and you

[@rossrainwater5619]

@organiccleanfood..how can we help you ? we would love to help you!

[@TJPoppy]

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 ❤️

[@Mustafa-hg4lh]

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!

[@simoneb4177]

Sounds DELICIOUS!

[@mistyriennett5902]

Great adds, thank you for sharing.

[@Petunia-Greene]

Thanks for commenting!! I want to add black pepper kernels and wasn’t sure if that would be ok.

[@sandydennis7948]

I made my first batch today but will add garlic and sesame seeds tomorrow. Thanks for sharing.

[@vh2205]

Hi, could you please share your recipe

[@speakingdreams]

I have been watching online videos for education and entertainment for over to 20 years (pre-KZbin) 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]

Thank you for your encouraging words! I appreciate your supportive comment, made my day!😊

[@mountainmama8932]

Agreed! Been binging all night ❤

[@josefschiltz2192]

@@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.

[@CleanFoodLiving]

@@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.

[@josefschiltz2192]

@@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.

[@KellyKelly-qd7my]

Just add about 1/2 tsp mustard seed powder to the top and don't have to worry about the mold 😊❤️

[@TimmmTim]

wow this sounds like a good advice, @Clean Food Living did you try this?

[@mevstormshot]

I'll certainly be triyng this out on my next Chiili Pepper fermentation.

[@Javaman92]

Wouldn't the mustard change the taste?

[@Kingjay19]

Is this a fact?

[@prernasaxena7941]

​@@TimmmTimin our indian fermented drink with black carrots we indians have been using ground mustard seeds since ages .

[@spacewalktraveller1]

I always put onion in my sauerkraut. I usually put, cabbage, carrot, bell pepper, onions and garlic. It comes out tasting great.

[@akhadmea.2937]

is it red onion or white??❤

[@07negative56]

Do red onion. It holds up better and the flavor is good.

[@saltygreek3870]

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

[@jurgenkaps2694]

You are a true gem when it comes to getting into fermenting. Thank you for the quality of your content from Germany.

[@karenbearden6198]

This is the go to channel for all things fermented, and more! Thanks very much for simplifying my life. :)

[@Poppenthangs]

holy smokes... this lady is a bombshell....

[@DanteVelasquez]

I don’t know why it never occurred to me to ferment onions as I adore them. Can't wait to try this.

[@1millionpumpkins542]

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!

[@melodyreddecopp5591]

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!

[@andresamplonius315]

En vinagre? Eso NO es fermentación. Es encurtido.

[@nigelfantini2076]

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.

[@karenreneelyles261]

Outstanding video

[@karenreneelyles261]

What is on your counter in the green lid plastic container?

[@YeshuaKingMessiah]

Do o u have a recipe for the fermented in vinegar onions?? I would love it!

[@varkoog]

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.

[@thskendjeo134]

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!!!

[@cheezheadz3928]

What does being vegan have to do with this video?

[@mjrussell414]

You should get tested for a digestive disorder called Sibo.

[@laramccully3272]

I’m obsessed with your channel! Your clear and concise instructions keep my attention and inspire me towards better health. Thank you!🙏💕

[@SafLynx]

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!

[@sharonmassena7126]

Can I start with frozen onions?

[@ellbow7287]

​@sharonmassena7126 No, your onions will go soft and mushy because of being frozen.

[@gig777]

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.

[@oakmaiden2133]

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.

[@shishirkumarsingh]

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.

[@MK-gz4ns]

How i can figure out combination of the water, vegetable and salt( %3 of the salt ) with basic kitchen equipment, thank you

[@psalm9764]

U can also add mulberry leaves for crunchiness of the ferment.

[@shishirkumarsingh]

@@MK-gz4ns get a cheap digital weighing machine that lets you cut the Tare and use a calculator to get 3%.

[@tomrobertson3236]

100 grams needs 3 grams of salt

[@k.h.6991]

​@@MK-gz4nsyou can taste test.

[@et1097]

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.

[@karlkutac1800]

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.

[@CleanFoodLiving]

Thank you so much!

[@CleanFoodLiving]

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 🙏😊

[@shekharm4886]

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.

[@Alejojojo6]

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.

[@henrytheturnip]

This is hands down the best beginner instructional video I have ever seen on KZbin on any subject, not just fermentation. Are you a professional educator?

[@braddoty55]

Tried this a while ago. Cut the onions too thin & they disintegrated. Will have to try again.

[@mariGentle]

Great tip

[@beardzebub6341]

Sane thing happened when I put them in my pickles

[@sixpackbinky]

The juice probably would have been good for flavor?

[@mariGentle]

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 ❤

[@elliotflorida3469]

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!!

[@elliotflorida3469]

I had to taste the onions this morning after only two full days of fermentation. Soooooo delicious already. Thank you!!!

[@ellbow7287]

​@@elliotflorida3469Thankyou 👍👍👍

[@JoshxIZ]

Red onion in a sandwich is such a good idea! Yoink

[@classicceramiccoating]

I’m so thankful I discovered your channel and I appreciate the information you’re sharing. Thank you again so very much!

[@KarinBretz-lx6yv]

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 😁

[@jennybkind5054]

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.

[@katsohal]

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

[@mikethebloodthirsty]

It's a pretty safe procedure...

[@carolparnell7298]

Recently found this channel really interesting can’t wait to start my fermentation in the new year

[@sweetpeanmolly]

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!

[@CleanFoodLiving]

🤩

[@taylormclain4017]

just used your amazon link to order the ph reader. i so appreciate you sharing your vast knowledge with us!!!

[@50shadesofskittles9]

I love that you covered ideal outcome and safety too and not just a recipe.

[@rossrainwater5619]

What a lovely calming voice. ❤

[@kristinamikkelsoncasanova6287]

We never thought about fermenting onions but going to try it soon.

[@marthas3486]

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😊

[@CleanFoodLiving]

Wonderful!

[@rigofernandez830]

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.👌!

[@CleanFoodLiving]

Lol😃 thank you!

[@rigofernandez830]

@@CleanFoodLiving 😁👌thank YOU. .. definitely something I'm gonna try..it'll go great with sooo many dishes.

[@eastafrica1020]

I also love her calm relaxed voice.

[@almor2445]

I love this. Much nicer than regular onions!

[@brunorondou1353]

Hello from Belgium 👌 the best video's instruction for fermentation . Love it❤

[@jamesb3rg13]

Thanks for sharing your knowledge. Your concise, and detailed teaching is amazing!

[@LianeRollin]

Thank you so much for your videos. The way you explained the processes is very simple and that’s what’s I like.

[@euphoniahale5181]

I checked my onions yesterday and spooned out 2 little pieces that floated up. So far so good

[@Guishan_Lingyou]

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.

[@truegrit4752]

I love your channel and your energy! Your instructions are so clear and your voice/demeanor is so Zen! 🥰

[@Pandeayote]

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.

[@lisarazzilier-lavoie5750]

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.

[@YeshuaKingMessiah]

Easier to cut west to east

[@lisarazzilier-lavoie5750]

@@YeshuaKingMessiah very true… both cuts serve their purpose 😊

[@ritchelmacapagal7641]

Wow! That was very informative. I like your voice it's very calming. Thanks for sharing Ms. Adrienna and God bless 🙏❤️

[@WFPBFORLIFE]

Can wait to try. Love it! Plant Strong Nutrition 4 Strong Gut Microbiome Health

[@vancamerawoman7399]

What a great vid. I now feel more confident fermenting my vegetables. Thank you so much 😊

[@nevinkuser9892]

Oh, the pink onions look amazing!

[@CleanFoodLiving]

They are!

[@RogerArm231]

Thanks!

[@CleanFoodLiving]

Thank you very much!

[@AndreduFabre]

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...

[@CleanFoodLiving]

That is fantastic! Congratulations!😍

[@theresa2245]

You do such a great job! Wisdom, knowledge, intelligence -- really professional! Good job. I sooooo enjoy your videos. THANK YOU!!!

[@christinaclark2134]

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!

[@rhondawestfall9567]

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

[@papiezguwniak]

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.

[@eiwagarciabrito495]

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 😭😭

[@divinaflamingarrow9556]

Thank you . I miss onions. Where I live I cannot cook onions . So I will give this a try.

[@_Nicole07_]

What a sweet, sweet soul 💜 Thank you so much for this!

[@di3352]

I love fermented onions! ❤

[@thyhumbleservant8163]

I appreciated this teaching you are made for this such a natural.😃

[@ronaleck9777]

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

[@AIWORLD88]

Love your calming voice 😊👍 Thank you for the video 🙏

[@rustytindog]

Thank you for your wonderful information, it has changed my life. From Australia

[@CleanFoodLiving]

Amazing!

[@HoulieMon]

Knows her stuff ! As an onion lover ! These look GOOD !

[@Clarice-e6g]

Good to listen to..Clear and not fast......

[@sararamos3903]

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.

[@evelynwald9132]

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!

[@janetblanchard7]

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

[@aroldocarvalho5560]

Valeu!

[@CleanFoodLiving]

Thank you so much!

[@pattiisok2312]

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

[@sassyherbgardener7154]

The whole purpose of making these fermented onions is for the healthy gut bacteria/probiotics.

[@YeshuaKingMessiah]

My pickled onions in the fridge spoiled in a month How do yrs last forever?

[@debrasimon797]

Very helpful video. Thank you

[@chiptenor]

Great job; very informative. Looks healthy and delicious. Can't beat fermented foods!

[@othmanahmad7331]

Fermented chilli also delicious

[@ant1free2e]

awesome dish, Tasting it I can't believe this is not cabbage but onions. Many thanks for sharing.

[@richfiftyfour]

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

[@TheWoodenIronCookie]

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!

[@ΘΟΔΩΡΗΣ74]

Congratulation for you videos, i just started today with fermented cabbage 😊

[@HUNdAntae]

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.

[@Sabbathissaturday]

I’m going to enjoy fermented onions with boiled eggs and sardines. ❤

[@1millionpumpkins542]

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.

[@ordi5497]

Very useful information!

[@freethoth]

You are a very clear presenter!!

[@brendafosmire6519]

Thanks for all the little but important details

[@weissblitz100]

You have such a calming voice, you could do ASMR lol Great Video! I love this video, never figured to ferment onions, so smart

[@MinisterHenry-jc3vk]

great video im going to make from my garden onions 😊

[@tofanalexander]

Thank you for your extremely thorough guidelines on the onion fermentation topic!

[@LauraMarcacci-l5e]

Thanks for sharing Healthy real food recipes with all of us! 👍❤️😇

[@clairesamama9950]

Oh! I surely need to make these. You explained everything so perfectly 😊, thank you.

[@monicasmith9215]

Thanks

[@subarucircus1]

Ive been wanting to try this recipe for a while now. I am doing it today! Thank you so much God bless you!

[@KA-pq3yz]

Very cool and calm explanation Thank

[@kleineroteHex]

I surely will try this!!!

[@zenodotusofathens2122]

Nicely done video.... informative, scientific. Just wondering if adding a little sugar will speed up fermentation.

[@CleanFoodLiving]

Not recommended 👍

[@jodiramberg707]

I’m excited to try this!!

[@cjcoleman5150]

They are great added stir fries and a quiche.

[@Strattiffy]

Are there any herbs to be avoided in fermenting (because they get bitter or something like that)? You provide great information. Thanks!

[@my6el]

I would love to know this too!

[@almor2445]

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.

[@Strattiffy]

@@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. 🙂

[@janisb8064]

Can the softening the onion first in the bowl be skipped?

[@my6el]

@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

[@LongBranchAlice]

I also like the nutrient comparason videos, Thx.

[@pensadorrealista2825]

Thank you so much madam for this free lesson.

[@LunabStellar]

Thank you. ❤❤❤