Zizi this was really helpful as I’ve not had much success over the years trying to make fermented foods, but you made it look so easy. Got two quick questions for you though..... 1) Was your jar lid tight? 2) Did you ‘burp’ your jar daily as many say you should, or did you just leave the whole thing alone for the entire 14 days please? I look forward to hearing from you. 🤗 Thank you in advance.
Thank you for your comment😊 1).Yes, I kept the jar lid tight until I was ready to eat the fermented onions. 2)I didn’t burp the jar at any point , I left it alone until the fermentation was completed and ready to be eaten after 2 weeks. Although, while the jar was sealed tight, it released some liquid (bubbling over) during the fermentation period but I simply placed a tray underneath the jar to catch excess liquid and opened the jar on day 14. Let me know how it goes when you try out the recipe 🙂
Hi older video so hope you get this .. A couple of questions , do you know how many probiotics is in a tablespoon of cemented onions ? Also I fermented a jar a weeks or so ago but I used table salt , that's the way I was taught to do with fermenting kraut .. And turned out great . question . why is table salt not recommended ? Thank you
I’m not sure about how much probiotics a tablespoon of salt contains ( I’ll try to find out). When I was introduced to fermentation, I was told that sea salt is better as it is more natural and that table salt might not work well with fermented foods as the presence of iodine in table salt could affect the growth of the healthy bacteria during the fermentation process. I’ll try fermenting some cabbage/onions using table salt and see how it turns out.
Best with fermented foods to add salt to veg It sweats out the juices Any weight of veg Salt 2 per cent by weight. If not enough brine add water with salt in that ratio
I should try more fermented foods since I learnt they are good for gut health. Thanks for sharing.
They're really good, you'll love it
what a pleasure to watch and learn from you and your beautiful voice!
Thank you for your heartwarming comment. I’m glad you enjoyed the video
This was a wonderful video. Thank you 🥰
Thank you so much for your kind words
Thanks for the video. I usually put herbs in the bottom so they are less likely to float up and cause trouble :-). Especially the seeded herbs!
Oh, that's a great idea. Thanks for watching
Zizi this was really helpful as I’ve not had much success over the years trying to make fermented foods, but you made it look so easy. Got two quick questions for you though..... 1) Was your jar lid tight? 2) Did you ‘burp’ your jar daily as many say you should, or did you just leave the whole thing alone for the entire 14 days please? I look forward to hearing from you. 🤗 Thank you in advance.
Thank you for your comment😊 1).Yes, I kept the jar lid tight until I was ready to eat the fermented onions. 2)I didn’t burp the jar at any point , I left it alone until the fermentation was completed and ready to be eaten after 2 weeks.
Although, while the jar was sealed tight, it released some liquid (bubbling over) during the fermentation period but I simply placed a tray underneath the jar to catch excess liquid and opened the jar on day 14. Let me know how it goes when you try out the recipe 🙂
@@ZizziGreen Oh Zizi you’re an absolute diamond. Thank you! The less I have to do the better. 😊 Will definitely keep you posted.
@@ZizziGreenwhat about the air in the glass?
Great video!!! Thank you.
You're welcome.
They look great I will be trying this in the next day or two
Thank you for your comment. Hope you like it : )
Thank you for saying how much salt to unions thank you..
You’re welcome
looks delicious
Thanks for watching. You should try it
Nice video, sister. I subscribed.
Thank you very much
Im trying this today 😊
That’s great, let me know how it turns out 🙂
@@ZizziGreen will do 😉
This looks so delicious, I like your videos and your enthusiasm😄
Can the onions be stored in the fridge or does it have to be outside?
Thank you for your nice comment. It's best to store the onions the fridge. It can last for up to 6 months when stored in the fridge.
Hi older video so hope you get this .. A couple of questions , do you know how many probiotics is in a tablespoon of cemented onions ? Also I fermented a jar a weeks or so ago but I used table salt , that's the way I was taught to do with fermenting kraut .. And turned out great . question . why is table salt not recommended ? Thank you
I’m not sure about how much probiotics a tablespoon of salt contains ( I’ll try to find out). When I was introduced to fermentation, I was told that sea salt is better as it is more natural and that table salt might not work well with fermented foods as the presence of iodine in table salt could affect the growth of the healthy bacteria during the fermentation process.
I’ll try fermenting some cabbage/onions using table salt and see how it turns out.
❤❤❤❤❤
Thanks for watching
Are you supposed to open the bottle daily?
I do not open my fermentation jars once it has been sealed on day 1 but some people do recommend to open(burp) the jar from time to time.
Best with fermented foods to add salt to veg It sweats out the juices Any weight of veg Salt 2 per cent by weight. If not enough brine add water with salt in that ratio
Thanks for watching