{"id":160,"date":"2026-05-08T14:34:13","date_gmt":"2026-05-08T12:34:13","guid":{"rendered":"https:\/\/wildnisundkultur.de\/?p=160"},"modified":"2026-06-11T15:47:44","modified_gmt":"2026-06-11T13:47:44","slug":"fermentierte-wunderzwiebeln","status":"publish","type":"post","link":"https:\/\/wildnisundkultur.de\/index.php\/2026\/05\/08\/fermentierte-wunderzwiebeln\/","title":{"rendered":"Fermentierte Wunderzwiebeln"},"content":{"rendered":"\n<p class=\"wp-block-paragraph\">Wenn der Wunderlauch (Allium paradoxum) in Bl\u00fcte steht, werden f\u00fcr mich die Brutzwiebelchen interessant, die an der Spitze des Bl\u00fctenst\u00e4ngels unterhalb der Bl\u00fcte wachsen. Die Zwiebeln dienen der Vermehrung und fallen irgendwann ab, um neue Pflanzen zu bilden. Selbst wenn die Pflanzen im sp\u00e4ten Fr\u00fchling schon abgestorben sind, kannst du die in Massen auf dem verrottendem Material herumliegenden Zwiebelchen noch einsammeln und in der K\u00fcche vielseitig verwenden.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-2.png\" alt=\"\" class=\"wp-image-181\" style=\"width:626px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-2.png 500w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-2-300x300.png 300w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-2-150x150.png 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Gourmet-Restaurants bezahlen viel Geld f\u00fcr diese K\u00f6stlichkeit der Natur, denn es ist schon m\u00fchselig, die klitzekleinen Zwiebelchen zu sammeln und anschlie\u00dfend putzen und so f\u00fcr die weitere Verarbeitung vorzubereiten.<\/p>\n\n\n\n<figure class=\"wp-block-image size-full is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"500\" height=\"500\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-3.png\" alt=\"\" class=\"wp-image-182\" style=\"width:562px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-3.png 500w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-3-300x300.png 300w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/Untitled-design-3-150x150.png 150w\" sizes=\"auto, (max-width: 500px) 100vw, 500px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Eingelegt habe ich die Wunderzwiebeln in einer klassischen 3%igen Salzlake, zusammen mit einer getrockneten Chilischote, einer Knoblauchzehe und einem Teel\u00f6ffel Koriandersamen. F\u00fcr die Lake wiegst du die Zwiebeln UND das Wasser und errechnest vom Gesamtgewicht dann 2%.<br>Bsp.: 300g Wasser und 200g Brutzwiebeln ergeben zusammen 500g, davon 2% sind 10g Salz. <\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Nimm m\u00f6glichst unjodiertes Salz ohne Rieselhilfen, da sonst die Milchs\u00e4urebakterien im Fermentationsprozess beeintr\u00e4chtigt werden k\u00f6nnten.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Arbeite sauber (steril muss es aber nicht sein \ud83d\ude42 und achte darauf, dass alles unter der Lake bleibt. Ich habe hier einige Bl\u00e4tter der Knoblauchsrauke genommen. <br>Nun musst du nur noch ca. 5-7 Tage warten und die Bakterien ihre Arbeit verrichten lassen. Sobald dir der Geschmack zusagt, stellst du das Glas in den K\u00fchlschrank, damit die Fermentation gehemmt wird.<\/p>\n\n\n\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"768\" height=\"1024\" src=\"http:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-768x1024.jpeg\" alt=\"\" class=\"wp-image-173\" style=\"width:512px;height:auto\" srcset=\"https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-768x1024.jpeg 768w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-225x300.jpeg 225w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-1152x1536.jpeg 1152w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-1536x2048.jpeg 1536w, https:\/\/wildnisundkultur.de\/wp-content\/uploads\/2026\/06\/IMG_1921-scaled.jpeg 1920w\" sizes=\"auto, (max-width: 768px) 100vw, 768px\" \/><\/figure>\n\n\n\n<p class=\"wp-block-paragraph\">Die fermentierten Wunderzwiebeln eigenen sich perfekt als Topping auf Bowls und Salaten, als Crunch in cremigen Suppen oder auf Pizza und Flammkuchen. Auch R\u00fchrei oder Omeletts kannst du damit verfeinern.<\/p>\n\n\n\n<p class=\"wp-block-paragraph\">Probiere es einmal aus und schreib mir gerne, wie es geklappt hat und ob das Ergebnis dich genauso \u00fcberzeugt wie mich.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Wenn der Wunderlauch (Allium paradoxum) in Bl\u00fcte steht, werden f\u00fcr mich die Brutzwiebelchen interessant, die an der Spitze des Bl\u00fctenst\u00e4ngels [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":173,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","ast-disable-related-posts":"","theme-transparent-header-meta":"","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"default","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"footnotes":""},"categories":[9],"tags":[],"class_list":["post-160","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-rezepte"],"_links":{"self":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/160","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/comments?post=160"}],"version-history":[{"count":6,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/160\/revisions"}],"predecessor-version":[{"id":213,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/posts\/160\/revisions\/213"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media\/173"}],"wp:attachment":[{"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/media?parent=160"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/categories?post=160"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildnisundkultur.de\/index.php\/wp-json\/wp\/v2\/tags?post=160"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}