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Homemade Fermented Onions To Balance Stomach Acid, Burn Fats And Stop Brain Fog

Homemade Fermented Onions To Balance Stomach Acid, Burn Fats And Stop Brain Fog Contain Powerful Antioxidants

Lacto-fermented foods are a great source of potent antioxidants which has the ability to destroy free radicals that can contribute to cancer. These antioxidants can prevent inflammation and boost the immune system. In other words, this will help you treat arthritis, eczema, and other inflammation or autoimmune response-related conditions.

Lose Weight by Eating More Sauerkraut

Lacto-fermented foods are extremely beneficial for the regulation of some hormonal functions. In this way, you will be able to control your food cravings as well as suppress your appetite. According to many studies, people with a high intake of healthy probiotics have a reduced risk of obesity.

DIY Homemade Lacto-Fermented Onions

When preparing Lacto-Fermented onions, we highly recommend to use natural salt such as Himalayan pink salt, Celtic sea salt, or kosher salt) since there have a rich content of minerals unlike the table salt used in commercially-prepared fermented foods.

Fermented onions can be added to your sandwiches, salads, in your tacos or nachos, eaten on their own or as condiments with your meals.

Needed Ingredients:

1 kilogram (2.2 pounds) of small onions or shallots, peeledA handful of garlic cloves, peeled50g of natural salt of choice1 liter (about one quart) of pure water (distilled water is best)A few wide mouth glass jars with airtight lids

Spices (Optional):

CorianderBlack pepperDried chilli

Directions:

You can use the onions whole or slice them.

In order to prepare the brine, you should dissolve 50g of salt in 1 liter of water. Put the onions in the jars and make sure that the jars are more than half full. Pour the brine over them and let 1-2 inches headspace. You should cover the jars with their airtight lids. Keep them at room temperature, until you obtain the desired flavor and texture. It is recommended to open the lid every day for the first 2 weeks, in order to release the accumulated fermentation gas. After the first 2 weeks, you should open it every other day.

The process of fermentation can last up to 1-2 months.

If you notice that your jar smells putrid when opening it, make sure to throw it out and start the whole process over again.

Lacto-fermentation is an easy, healthy, and safe process. Moreover, it is very economical. This will keep your foods safe for months because the brine used in Lacto-fermented foods actually creates an acidic, anaerobic environment in which the “bad guys” are unable to grow in this environment!

Source: Time For Natural Health Care

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