Pickled Red Onions (probiotic)

Love the idea of making and eating healthy, pro-biotic, homemade sauerkraut or kimchi, but not too crazy about the flavor, or just want to try something different?  You might like this super-easy, not-too-tart recipe for pickled red onions..


Pickled Red Onions

(adapted from recipes by David Lebovitz and Sally Fallon)

3/4 cup organic white vinegar
1-1/2 tablespoons non-refined sugar
1 pinch of sea salt
1 bay leaf
5 whole allspice berries
5 whole cloves
1 dried chile pepper
1 large red onion, peeled, and thinly sliced into rings
2 tablespoons whey

Heat all ingredients except the onions and whey in a non-reactive pan until boiling.

Add the onions, reduce the heat to low and stir for 60 seconds.

Remove from heat and allow to cool to room temperature.

Stir in 2 tablespoons whey, then transfer all to a glass jar, allowing at least 1 inch headroom.

Cover and let stand at room temperature for 48-72 hours before transferring to the refrigerator for up to 2 months.

Serve as a condiment or side-dish- pickled red onions are particularly good with Mexican-style pork dishes.

Ready for more?  Try  10 Ways to Get More Probiotics (without Dairy)
at The Nourished Kitchen

Lacto-fermented Buckwheat Pancakes with Orange Honey Butter

Fermentation allows carbohydrates, fats, and proteins to break down into probiotics containing beneficial bacteria, promoting digestive health and a strong immune system.

Kefir (substitute plain yoghurt or buttermilk), egg, butter, Celtic sea salt, baking soda, soft spring wheat berries (r) and hulled buckwheat (l).

Grind the grains into a medium-fine flour and place into a non-reactive bowl.  Cover with an equal amount by volume of kefir, add a spoonful of whey and cover with a plate and allow to sit at room temperature (68-75 degrees) for 12 to 24 hours.  You can see bubbles break the surface as the fermentation process begins.

When ready to prepare, add the egg, melted butter, salt and baking soda.  Thin the batter with filtered water if necessary.

Ladle batter into a lightly oiled skillet over medium heat- turn when edges are just getting brown.

Serve with orange honey butter (blood orange juice shown reducing above; honey and butter added at the end) or maple syrup, basted eggs and spicy tempeh strips.

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