The milder flavour lends to consuming raw fermented onions, but cooking them is also an option since most good microbes are in the brine. Use the fermented onion slices as you would raw onions. Start with one teaspoon, and work your way up to a tablespoon. Consume the brine raw as a gut shot, a tablespoon at a time before meals, preferably. High concentrations of good microbes are in the brine. Translation: Fermented red onions deliver quercetin in a form that is easier to absorb and use than non-fermented onions, meaning you receive more disease-preventing, health-promoting benefits for dealing with life in a modern world (or in this global pandemic). Bioavailability boosterįermentation also enhances the bioavailability of quercetin as evidence by higher antioxidant effects than from non-fermented onions (2). Once fermentation is complete and the onions are gone, toss of compost onion peels at the bottom of your fermentation jar. This recipe includes the onion peel – the part most people toss away – placed at the bottom of the fermentation vessels to harness the maximum amount of quercetin. Brine that changes from clear to purplish reveals pigment (anthocyanin and quercetin) transfer from within red onions into the brine. While the peel is unappealing to eat, fermentation draws quercetin (and other nutrients and phytochemicals) from the peel into the brine. Most quercetin in onions is in the papery onion peel and outer 1-2 layers. It is a well-known antioxidant with anticancer, anti-inflammatory, antihistamine, antiviral, cardio- and neuroprotective actions (1). This phytochemical (plant compound) is one of the most ubiquitous flavonoids in herbs, vegetables, fruit, and red wine. People who are facing sleep problems should definitely try onion tea for sleep.Additionally, fermentation enhances quercetin.
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