Nikki’s fermented Tasmanian onions are rich in healthy microorganisms that can improve digestion and promote a balanced gut microbiome.
They have a tart, acidic taste characteristic of sauerkraut, with an onion flavour but lacking the pungency of raw onions.
We let them ferment for three months, and wow, what a smell when we opened them; they stink! But the taste is sensational. Don’t worry, the smell is only in the container; when you smash them together in a dish, there is no smell.
Fermented onions are a great substitute for raw onions, used as toppings or additions to other major dishes and sauces. They can be enjoyed in salads, on sandwiches, or as a zesty side dish. Plus, the fermentation process can increase the bioavailability of certain nutrients, making them even more beneficial.
Here’s what is in ours
Tasmanian Onions
Chilli Flakes
Juniper berries
Mustard seeds,
Check out the dish we concocted.
Starting with
Tinned Tuna, Nikki’s onions, garnished with fresh tarragon
Healthy and Yummy!
