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Homemade Lacto-Fermented Onions To Balance Stomach Acid, Melt Fats And Improve Brain Functions

Written By Admin on Saturday, November 19, 2016 | 6:50:00 PM

Fermentation has been practiced by many cultures for centuries. These processes have been handed down and and passed down, creating family secret foods and national dishes. The most familiar fermented foods are made using lacto-fermentation.



What Is Lacto-Fermentation?

The term lacto refers to a specific species of bacteria called Lactobacillus. Strains of these bacteria are found on the surface of plant as well as in the gastrointestinal tracts in humans, the oral cavity, and vaginas.
These bacteria are named Lacobacillus due to the fact that they were first discovered in milk ferments. As mentioned in the very begging, they use sugar to convert it into lactic acid. This acid acts as natural preservatives, ably stopping the growth of detrimental bacteria.  However, besides preserving foods, lacto-fermented foods provide other health benefits, too.

Improve Digestion And Enhance Nutrients Absorption

One of the primary benefits of consuming more fermented foods is that the nutrients are much more easily absorbed for healing. They help to improve digestion and heals the digestive tract. By supplying your gut with healthy bacteria, your digestive process is more equipped to destroy or remove harmful bacteria. These bacteria also help your body to absorb nutrients from the food that you are eating.

Boost Immunity

Did you know that healthy gut is the major preventative measure against illness? Therefore, the fact that adding more fermented foods to your daily diet helps boost immunity doesn’t come as surprise. The healthy bacteria in fermented foods keep immune cells in check and prevent autoimmune reactions like inflammation.

Improve Brain Functions

As with most bodily processes, your brain is connected to your digestive and immune system. For an example of this, think about the last time you were sick with the cold or flu and how fuzzy your head felt. The vagus nerve is responsible for this connection.
The vagus nerve is one of 12 cranial nerves that transfers information from your intestinal nervous system to your central nervous system located in your brain. Maintaining a healthy amount of good bacteria and limiting unhealthy bacteria can keep this line of communication between the two systems open, preventing and improving cognitive issues.

Contain Potent Antioxidants

Lacto-fermented foods are packed with potent antioxidants which attack free radicals associated to cancer development.  They also combat inflammation and boost immunity. Consequently, eating fermented foods helps with inflammation-related conditions like eczema and arthritis.

Lose Weight by Eating More Sauerkraut

Lacto-fermented foods help regulate various hormonal functions. This helps you control your food cravings and suppress your appetite. Studies show that people with a high intake of healthy probiotics tend to have a lower risk for obesity.

Make Your Own Lacto-Fermented Onions

Making your own fermented onions is far superior to using store-bought ones, so that you know that they are free of artificial ingredients.  It is worth mentioning that instead of table salt, you should use natural salt like Celtic sea salt, Himalayan salt, or kosher salt.

What You Need:

  • 1 kilogram (about 2.2 pounds) of small onions or shallots, peeled
  • A handful of garlic cloves, peeled
  • 50g of natural salt of choice
  • 1 liter (about one quart) of pure water without contamination (distilled water is best)
  • A few wide mouth glass jars with airtight lids

Spices (Optional):

  • Coriander
  • Black pepper
  • Dried chilli

Instructions:

  • You can slice the onions or use them whole.
  • Prepare the brine: Dissolve 50g of natural salt in one liter (about one quart) of water.
  • Place the onions in the jars a little more than half full. Pour the brine over them, leave about 1-2 inches headspace for the fermentation gas.
  • Cover the jars with their airtight lids.
  • Culture at room temperature (about 60-70oF is best), until desired flavor and texture are achieved. Open the lid daily for the first two weeks, to release the accumulated fermentation gas. After that, every other day.
  • Fermentation process can take up to 1 or 2 months to complete. Some people leave it for up to 3 months.
  • If your jar, upon opening smells putrid, go with your instinct and throw it out. Start over.
The above is a very easy process, even for a beginner. Once you get the hang of it, you can ferment almost any vegetable.
The brine used in lacto-fermented foods creates an anaerobic, acidic environment. Anaerobic means that there is no oxygen present in the environment. Many lacto-fermented recipes emphasize keeping the food below the level of the brine because the “bad guys” are unable to grow in this environment, while the “good guys” have everything they need.
Lacto-fermentation is safe, easy, healthy and economical. Foods may be kept this way in cool storage for months, providing enzyme-rich foods throughout winter when fresh produce is scarce, yet building up the immune system.

Source: healthylivingdoctor.com
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