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.
Servings: 1 jar
- 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