Pink Shallot Tsukemono is a Japanese pickle ferment. If you have been to Japanese restaurants or have travelled to Japan, you would observe that the food is served with a lot of small bowls which contain small portions of a variety of vegetables that have been pickled. They are typically sweet and sour. This is a traditional format and ways that great probiotic and prebiotic foods were weaved into regular meals. With this offering, we start to extend our fermentation skills to these beautiful pickles.
Benefits in brief: Wonderful digestive aid. Great Immunity booster. High in minerals and vitamins. Full of natural enzymes for absorption of amino acids.
Some interesting history: Japanese pickles can be made in several ways- lacto fermented, with or without vinegar, with or without spices and herbs, using various vegetables, with or without soy, Sometimes using natural grains as fermentation starters. Many of these methods are more oriented towards pickling and preservation. We use lacto-fermentation methodologies that ensure the foods develop a lovely texture and crunch, a natural sourness and sweetness, while providing a host of great bacteria.
Process: Shallots are peeled, sliced to the right size and set to ferment with spices and a small portion of vinegar. We use a starter from Vegan Kimchi so a plethora of good bacteria can be allowed to work on the onions and shallots. As the fermentation proceeds over the days, the natural sweetness of the shallots and onions increases beautifully.
Ingredients: Shallots and Pink Onions, Vinegar, Spice Mix, Salt, Sugar
Taste profile: Sweet-Sour. Crisp. Low on salt.
Known strains of bacteria contained: is wild fermented, so we can only list some of the dominant strains of bacteria found in the food. Beyond this list, there is a natural bio diversity that is difficult to fully know as it could change from batch to batch.
Strains of bacteria known: Several strains of Lactobascillus
Who can use: For every member of the family across every age group, for health maintenance, facing any issues of antibiotic recovery, chemo recovery, auto immune disorders or gastrointestinal issues.
How to use: Add two heaped tablespoons at the side of any dish you eat- added to rice, in salads, in wraps and rolls, burgers, sandwiches, on the side of your favourite meats. Consume daily.
Can be used as relish on the side of meats and steaks as well
Side effects: Usually none. In some cases, change in stool frequency and looseness may occur for a few days. Persist with usage and it will clear as the body is getting rid of unwanted bad bacteria and toxins.
How to store: Keep Refrigerated.
Shelf life: 15-16 weeks from date of delivery.