Homemade Lacto-Fermented Onions to Balance the Stomach Acid, Melt Fat, and Better the Brain Function

The process of fermentation has been part of numerous cultures for centuries. A lot of national dishes and different types of meals are based on fermentation. The most common type of fermentation is known as lacto-fermentation.

Lacto-Fermentation Explained

“Lacto” refers to Lactobacillus, a specific species of bacteria which is present on the surface of all plants and in the gastrointestinal tract, mouth, and vagina. This strain was discovered in milk ferments and this is where the name comes from.

These bacteria use sugars or lactose and covert them into lactic acid. However, the process of lacto-fermentation does not necessarily include dairy. Lactic acid is a natural preservative that prevents the spread of dangerous bacteria.

The Benefits of Lactic Acid

  • Fermented foods ease the absorption of nutrients and better the digestion and soothe the digestive tract. Good bacteria are necessary so that the digestive processes can eliminate bad bacteria.
  • This type of foods will make the immunity stronger and the good gut bacteria will balance the immunity cells and prevent inflammatory reactions.
  • As you may know, the brain is linked with the immune and digestive system. This being said, good gut bacteria will maintain the communication between these systems open and prevent cognitive problems.
  • Sauerkraut, that is, fermented cabbage, is a food that will help you balance your appetite and thus, lower your risk of overweight and obesity.
  • The potent antioxidants in lacto-fermented foods will attack the free cancer-causing radicals and they will also prevent inflammation and strengthen the immunity, which is great against arthritis and eczema.

Homemade Lacto-Fermented Onions

You will need:

2.2 pounds of smaller onions or shallots, peeled

One handful of peeled garlic cloves

50 grams of Kosher or Himalayan salt

A liter of pure water

Wide-mouth mason jars

Optional spices:

Coriander

Black pepper

Dried chili

Preparation:

Slice the onions or not and then mix the salt with the water. Put the onions in the jar and pour the salt and water over it. Add the optional spices. Leave 2 inches of space for the fermentation gas. Close the jars and leave them at room temperature. Open the jars on a daily basis for 2 weeks and then open the jars every other day. The fermentation will be over in one to two months.

Use:

You can eat the onions on their own as a salad or add it to sandwiches, other salads, nachos, tacos, and as a condiment.

Source:

JUICING FOR HEALTH

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