Probiotic Pickled Onions Premium PD Recipe

2019-02-05

After my first jar of these two-ingredient fermented onions, my meal planning shifted from “what should I make for dinner” to “what can I put these delicious onions on.” Fermentation mellows pungent raw onions and adds an umami flavor that draws us in, making simple grain bowls gourmet. I expect this recipe and simple fermentation technique to cause a global onion shortage. Flavorful fermented onions are known as cancer and disease protective anti-aging memory enhancers. If you are on the fence about making cellular healing, oxidative stress blasting, dementia defensive, disease protective anti-inflammatory fermented flavor garnishes, I encourage you to lose yourself and jump in with this recipe. This is the fastest ferment and most rewarding kitchen craft there is. We have a “no man left behind” policy within the Protective Diet community. After the jumpers become full-fledged PD fermentologists, eating the future’s anti-aging protection and sharing their testimonials of the addition of turn back the hands of time functional super-foods, I want you to say you experienced the same life-changing mood-enhancing results along with them. On a Protective Diet we have eliminated inflammatory disease fertilizing foods, and this year we are taking simple vegetables and boosting their bioavailability and protection at a microscopic level to promote the immune system through our gut microbiome.

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Comments (5)

  1. posted by Deb Dendinger on July 13, 2019

    Do you store them in the refrigerator with the brine? I see the fermented ketchup calls for 1 cup of brine from the onions

    • posted by Julie Marie on July 13, 2019

      Deb, Once fermentation is complete remove fermentation weight, replace cap and store in the refrigerator six months to a year. Do not remove onions from their brine. Onion brine is used in the Kosher Deli Pickles, Ketchup and Fermented BBQ Sauce.

  2. posted by Janice Price on February 18, 2019

    Love these onions…sweet vidalia’s are my favorite! So easy to make and delicious topping for so many things…sandwiches, burgers, salads, rice bowls, etc.

  3. posted by Marie Cayuela on February 16, 2019

    Enjoyed in potato salad & to top my black bean burger. Will make corn & bean salad next!

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