This week I am going to ferment one of my favorite accoutrements, pickled red onions. Through my research, I learned that a lot of people use “pickled” and “fermented” interchangeably. I have followed a recipe to make pickled red onions but, like I read, the onions end up being super acidic because of the vinegar and you have to add sugar to the pickling juice. With fermenting, it’s better for you and you get the same sweet and sour flavor from the onions. Here are the ingredients I used:
2 medium red onions, sliced into ring
1/2 – 1 TBSPs sea salt
12 ounces filtered water
Herbs of your choice, I used chives and rosemary
The other item I fermented this week was lemons! I learned that it is common in Morocco to do this. I am super excited about this because it is something different and really healthy for you. All I did was wash the lemons thoroughly, cut the ends off and then quartered them, and then layered them in the mason jar, sprinkling ¼ cup of unrefined salt throughout. I packed them in tight so the lemons were not exposed to air at the top of the jar. The cool thing I learned about these lemons is that after they ferment for about 3 weeks, they are good to eat, rhine and all, for 1-2 years!
The recipe below incorporates Moroccan preserved lemons and it looks mighty tasty! I can’t wait to try it with my lemons.
Moroccan Chicken with Preserved Lemons recipe
Check out my curated websites and blogs I have been using to educate myself on fermentation HERE.