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	<title>
	Comments on: Fermented Red Onions — A Simple Probiotic Condiment	</title>
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		<title>
		By: Carl		</title>
		<link>https://rootsy.org/fermented-red-onion-recipe/#comment-6643</link>

		<dc:creator><![CDATA[Carl]]></dc:creator>
		<pubDate>Mon, 23 Mar 2026 16:25:55 +0000</pubDate>
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					<description><![CDATA[These onions are a family favorite!!]]></description>
			<content:encoded><![CDATA[<p><img class="wprm-comment-rating" src="https://rootsy.org/wp-content/plugins/wp-recipe-maker/assets/icons/rating/stars-alt-5.svg" alt="5 stars" width="80" height="16" /><br />
These onions are a family favorite!!</p>
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		<title>
		By: Angi Schneider		</title>
		<link>https://rootsy.org/fermented-red-onion-recipe/#comment-5242</link>

		<dc:creator><![CDATA[Angi Schneider]]></dc:creator>
		<pubDate>Fri, 17 Nov 2023 17:49:09 +0000</pubDate>
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					<description><![CDATA[In reply to &lt;a href=&quot;https://rootsy.org/fermented-red-onion-recipe/#comment-5241&quot;&gt;P Brown&lt;/a&gt;.

Unfortunately it can&#039;t. Unlike canning fermented cabbage, there are no current published guidelines for canning fermented onions.]]></description>
			<content:encoded><![CDATA[<p>In reply to <a href="https://rootsy.org/fermented-red-onion-recipe/#comment-5241">P Brown</a>.</p>
<p>Unfortunately it can&#8217;t. Unlike canning fermented cabbage, there are no current published guidelines for canning fermented onions.</p>
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		<title>
		By: P Brown		</title>
		<link>https://rootsy.org/fermented-red-onion-recipe/#comment-5241</link>

		<dc:creator><![CDATA[P Brown]]></dc:creator>
		<pubDate>Thu, 16 Nov 2023 16:26:24 +0000</pubDate>
		<guid isPermaLink="false">https://rootsy.org/?p=9020#comment-5241</guid>

					<description><![CDATA[I only use salt when fermenting g cabbage in a crock. Made 3 gallon this sumer. When it was ready I transferred in pint jars and water bathed them for the canning part. Can this procedure also be used for red onions?]]></description>
			<content:encoded><![CDATA[<p>I only use salt when fermenting g cabbage in a crock. Made 3 gallon this sumer. When it was ready I transferred in pint jars and water bathed them for the canning part. Can this procedure also be used for red onions?</p>
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