VIRAL RECIPE TEST: Quick Pickled vs. Fermented Red Onions (3 Recipes!)

finally a fermenter that doesn't add sugar to everything

One of our local Mexican restaurants, they include fermented red onions in their taco salad. Sooo good!

I love the videos you two! You kickstarted my fermentation adventure…..thank you so much!

I love fermenting everything. You guys know your stuff. Please keep the videos coming. My husband and I have missed your videos. God bless.

Hello from Belgium. Because of you I started fermenting more, very clear videos and fun to watch. I would like to say a few words about this video about pickling / fermenting, because pickling is something I have been doing for decades. If you are going to pickle, don't wait a few hours to taste it, give it at least a month. The flavors need to blend, and the longer you wait to eat it, the softer and tastier it will be. And the shelf life... I even eat pickled veggies that are years old, but to be safe I sometimes use a water bath method of 30 minutes at 100°C. If you use a lot of sugars, such as with jam, this is not necessary because the sugar content is so high and the sugars preserve the jam, but with pickling this is lessless, together with vinegar.

I love fermentation! I just made a batch of onions from last year's garden because they were beginning to sprout!

Glad to see you back! I began looking into fermentation this fall because of the large amount of pepper plants we had this year and the need to preserve them. I stumbled across your channel and you two are my favorite! So here I am, lots of fermented jars of hot peppers in the fridge, all of the fermented watermelon rind eaten, failed ginger bug soda (I think it is too cool in our house with the cool MN temps) but success with water kefir (seems more tolerant to the cooler temps) and The Art of Fermentation book sitting on my desk I just picked up from the library. You two make it fun and that's what its all about, having fun with the bonus of making healthy, good tasting food. Keep it up and thanks for the inspiration!

I just started pickling my onions a few weeks ago. Can't believe I hadn't tried it before. Delicious.

My mom used pickled onions on so many of our Mexican dishes (growing up). I cheat and use the juice from my already used Banana Pepper Rings or Pepperoncini peppers sometimes I add Peppers such as Jalapenos or Serranos, any kind of onions and carrots even cauliflower. My fave way to eat them is with a hot dog, eggs or enchiladas. The Spanish name for pickled veggies is Escabeche. 😋

I came across your fermented jalapeno pickle and spicy sauce recipe accidentally. I am very glad I did. I have two jars full of habanero and spicy green pepper and onion slices on top fermenting for 3 days now. I will put one of the jars in the fridge as pickled peppers later today, and ferment the other jar for another 4 days and will become spicy sauce. You are doing a wonderful job, enlightening us about fermentation and many more good things. Thank you both very much, and best regards from Canada. (It's been 10 months since your last video. I hope you will continue posting and sharing more videos soon.)

I grew up eating peanut butter and pickle sandwiches. I’m 73 and still eat them! I’m sure I’ll love this as well

You guys are just the cutest couple ,I tried the pickle onions yesterday had a little today with my dinner 👍👍👍👍✌️🤤🤤🤤🤤

This is the best fermenting video I've seen, I'm new to fermenting and this was helpful thanks,

Might be a bit out there but try this: toast with peanut butter, pickled/fermented onions/fried egg/fresh cilantro/sriracha/lime zest (juice is overkill with the onion's tang). Kind of a breakfast Thai peanut satay vibe.

A scientific experiment means as many as possible variables are kept constant in order to test the variables...in this case vinegar pickle versus fermented. You put sooooo much more love into your fermented onions. Lovely video. Thanks...will try this🧡

Great to see another vid from you two. Thanks for the cool recipes & tips. Going to start my own batch of these tomorrow :)

I'm already one week into fermenting red and yellow onions in a jar. They are still very actively fermening, so I guess I will let it ferment for some days still before I take it into the fridge. I am fermening almost 2 kg of onions, so it is quite a bit more than you showed in the video. The red/pinkish colour has dissapeared from the onions and gone into the brine at this point, so the bacteria are really doing its job. I have never fermented onions before, so it will be an interesting experience to taste it. I have not opened the jar yet. And I have a vent on the top of the jar that lets out the excess CO2. I am fermenting at about 20 degrees celcius. ( about 68 degrees Farenheit ).

Love it, going to make it today, sadly I have lots of white onions but next time will be red for sure!

Hey, hey! Awesome to see you both back!!!

One of my favourite sandwiches. My dads too. My mom over 70 years ago now, was craving peanut butter and green onion sandwiches. My dad though yuck. But made it for her and he thought mmm that smells good. Tried it and peanut butter and onion sandwiches became his favourite. And of course anything fermented just adds more flavour and goodness.