I ordered some kefir grains-on line from Cultures for Health a few months ago. With that purchase I receive a weekly e-newsletter extolling the virtues of fermented, kefir-ed, cultured foods.
Most of the information is obvious. Make kefir sour cream by mixing kefir grains with heavy cream. <yawn>
But then I saw an article on lacto-fermented onion relish. Yum! My BFF and houseboy turns 60 this weekend and I'm making pulled pork b.b.q. and it'll be fantastic topped with lacto-fermented onion relish.
Heres the original article: Lacto-fermented purple onion relish.
I tossed the onions with salt and let them wilt for about 10 minutes. Then I packed them in jars with water and a teaspoon of yougurt whey.*
I put the jars in the vacant sous vide machine to keep them in the dark and out of drafts. After a day the bubbling was substantial enough that I had to 'burp' the jars -- allow the accumulated gas to escape.
I'll keep ya posted.
Love big &
* Whey is the yellow liquid that you pour off your natural yogurt. I made labane -- spreadable yogurt cheese mixed with spices, topped with olive oil-- by draining yogurt in cheese cloth for a few hours.