So gut health is finally starting to get talked about but most people think taking a probiotic from the chemist is doing enough. We need a great variety of good bugs from lots of different sources so eating fermented foods is the best way to do that. You get the bugs from the starter culture then the naturally existing bugs from the actual food you’re using. They multiply by eating the sugars out of the food used and the vitamin content also increases…..double bonus!! Here’s a great way to get extra good bugs into you! I love my fermented red onions! Using Kultured Wellness coconut water kefir as a starter tossed through with some fennel seeds and topped up with filtered water. Just sit it on the bench for 3 days to ferment. The jar that is…not you! Add it to your salads, as a side with grilled meat, topped on a pizza or for breakfast with your eggs! No powerful onion aftertaste is definitely an attraction.
- 4 red onions
- 1/4 cup Kultured Wellness Coconut Kefir
- 2 teaspoons fennel or cumin seeds
- 1/2 teaspoon Changing Habits Seaweed salt
- Extra Filtered water
- Peel and finely slice the red onions, I used my food processor slicing blade
- Place in a large bowl and add salt, seeds and kefir
- Mix thoroughly to separate the slices and coat the onion with kefir and seeds
- Push firmly into one or two clean and dry jars, depending on what size you have, leaving a 2 cm gap to the lid
- Divide the kefir left in the bowl between your jars and top up with filtered water until the onions are covered and no stray bits are poking out of the liquid.
- Sit on the bench for 2-3 days to ferment. The cooler the weather the longer you'll need to leave it - it's ok to open the lid to taste it
- Place in the fridge and enjoy with salads, roasted or grilled meat or eggs.
- Do not allow them to sit on really hot food as this will kill the bacteria.