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Are Pickled Vegetables Fermented Recipes - Yahoo Recipe Search
YummlyPickled onions are one of our favorite condiments and we always have a jar of homemade ones on hand. For this fermented onion recipe, we used red onions because their sweetness, paired with the natural sourness of lacto-fermentation, makes this a deliciously tangy fermented snack that’s packed full of umami. Here at FarmSteady, we love our fermented vegetable recipes. Why? Because they are some of the easiest and tastiest ferments you will ever make, and they are perfect if you are a beginner just starting to get your fermentation groove on. Give this fermented red onion recipe a go, and soon you will start using pickled onions on everything from burgers to tacos, and even to spice up your avocado toast. Fermented red onions are closer in texture to cooked onions than raw. The process of fermentation breaks down the onion’s crisp texture, transforming them to a smooth and silky condiment. If you usually avoid raw onions because of their bite and pungent flavor, pickled onions are a great alternative. In addition to the change in taste and texture, the fermentation process makes onions easier to digest and even more nutritionally beneficial than if you were to cook them. Lacto-fermentation creates a ferment packed with natural probiotic cultures that our gut loves, so this is not just a delicious condiment, but a healthy one too. This is why we prefer homemade to store bought, as pickled onions from the store are not always fermented.Food52This sichuan paocai recipe for a naturally fermented pickle has no vinegar. The process is simple as vegetables soak in a jar with nothing but seasoned brine.EatingWellKorean chile paste (also known as gochujang) blended into the ground turkey makes this turkey burger recipe incredibly moist and flavorful. Top these healthy turkey burgers with kimchi--a fermented mixture of cabbage and other vegetables--which can be found near other refrigerated Asian ingredients or near sauerkraut or pickles in well-stocked supermarkets or natural-foods stores.Food NetworkThis quick version of the Chinese dish employs instant ramen noodles. Pickles stand in for traditional fermented greens and the brine replaces the sugar that is usually in the recipe.Food.comSometime ago I saw a program on television where they made this with pork. The dish looked very interesting to me and healthy. I have made it now several times as a soup and added my own ingredients. This is what I found out about congee. It's a boiled rice porridge eaten by the Chinese for breakfast. In various areas they will add fermented bean curd, pickles or greens. In the South, meat, chicken, roast duck or fermented eggs are added. The rice will thicken the soup. I went for chicken and mushrooms plus some vegetables, I like to serve this soup/porridge with tea-marbled eggs(recipe #111738) Depending on availabilty and price I do sometimes substitute mushrooms for the shiitake My husband likes the congee sprinkled with chilies for an extra kick. If you make this in advance it will probably be thickened when you reheat it, just add some water or chicken stock.Food.comThis recipe is a combination of 3 different recipes, that come the closest to the kimchi I prefer. The favorite kimchi vegetable is Chinese (or Napa) cabbage. The Koreans ferment it in enormous quantities. They then pack the kimchi into huge earthenware jars, bury the jars in the ground up to the neck, and cover the lids with straw until the kimchi is needed. Kimchi almost always includes hot pepper, usually dried and either ground or crushed into flakes. Because the ground dried hot pepper sold in Korean markets is generally fairly mild, Koreans can use generous quantities. Some of the Mexican (and New Mexican) ground peppers now sold in supermarkets are comparable. If you can't find ground pepper with a moderate heat level, you might combine sweet paprika and cayenne to suit your taste. Cooking time equals fermenting time.
