Hi. I'm Erica from FarmSteady, and today
we're going to make lacto-fermented turmeric onions.
This recipe couldn't be
easier. All you need are onions, turmeric,
black pepper, and salt.
The finished onions are tangy and this
amazing golden yellow that we love.
Adding to grain bowls and chili adds
a great pop of acidity and flavor to
anything. And because onions are pretty
water-dense, we ferment them a little bit
differently than we would...say carrots or
our hot sauce that we use brines for. For
onions, we're going to massage it like a
sauerkraut and then wait a day to see how much liquid it expels before topping it off
the rest of the way. Before we get
started, make sure you hit that subscribe button.
Definitely tell your friends to check out
these videos, and check out farmsteady.com for all our recipes. Now let's get
started making these lacto-fermented
tumeric onions.
For this recipe, you'll need 3 pounds of yellow onions.
First, we're going to remove the ends.
Repeat for all onions.
Now, halve and peel them, and then we'll get slicing.
And slice.
The key with any ferment is that you keep the pieces roughly the same size.
That way they all ferment at the
same time. And add two tablespoons of
kosher salt, one teaspoon of crushed black pepper, and 1 teaspoon turmeric powder.
Then massage. Turmeric dyes these onions a gorgeous yellow, but if you don't want
your hands that color, we recommend
wearing gloves. Get everything real well mixed in,
and then transfer to your half
gallon glass fermenter. Just fill this up.
Get them all in there. While you're
filling your jar, a quick note on liquid
in this recipe. Because onions have such
a high water content, we only add a cup
of water and then check on it the next
day.
And top it off if the level is low. You
want them completely covered during fermentation.
Add your glass fermentation weight, and then just a cup of water.
Add your lid and airlock. And it's ready to
ferment. After five days, you'll want to
start tasting your onions. When they're
the right amount of tang and sweetness,
that's when it's ready to move to the
fridge. We really treat fermented onions
like a condiment, and we always have a
jar in the fridge to add a burst of
flavor to any meal. Again, I'm Erica from
FarmSteady. Thanks so much for watching,
and please check out farmsteady.com for
more recipes
for fermented hot sauce, sauerkraut kimchi, and more!
