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A jar of fermented onions ready to enjoy after a month long fermentation.
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4.84 from 12 votes

Fermented Onions

Lacto-fermented onions taste better and have more health benefits than pickled onions. Enjoy with a charcuterie and cheese board or in a savoury cocktail. 
Prep Time30 mins
Total Time1 hr
Course: Condiment
Cuisine: American
Keyword: Fermented Onions, fermented vegetables, Lacto Fermented Vegetables
Servings: 1 jar
Calories: 138kcal


  • 3 cups Pearl and Cipollini onions peeled
  • 4 cups water
  • 2 tbsp salt


  • Once your onions are peeled add them to a mason jar so they are 1 inch from the top. 
  • Prepare a salt brine by dissolving salt in water. 

  • Pour brine into the mason jar until the onions are covered. 

  • Optional: add any additional flavourings such as pickling spices or fresh oregano or basil. 
  • Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.
  • Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."

  • Continue this process for 3-4 weeks until fermentation bubbles no longer form. 
  • Move the fermented onions to your fridge once fermentation has completed and enjoy for the next 3-6 months. 


Serving: 1jar | Calories: 138kcal | Carbohydrates: 32.2g | Protein: 3.8g | Fat: 0.4g | Sodium: 13995mg | Potassium: 516mg | Fiber: 7.4g | Sugar: 14.6g | Vitamin C: 7.4mg | Calcium: 90mg | Iron: 0.9mg