Fermented Onions

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Rich in probiotics and full of tangy, zesty flavor, fermented onions are easy to prepare and pair refreshingly with many different dishes. This simple fermentation method is one of the easiest ways to preserve and enjoy onions, turning a simple vegetable into a robustly-flavored and health-packed garnish.

Prep Time15

Total Time15

Course: Side Dish

Cuisine: Indian

Keyword: fermented onions

Servings: servings

Author: Lisa Bass

Equipment

Ingredients

2 medium raw onions thinly sliced
1 quart water filtered
2 1/2 tablespoons sea salt

Instructions

Prepare the brine by dissolving the salt in a pan of warm water over the stove. Don't boil the water. Set aside to cool to room temperature.
Peel and thinly slice the onions. Pack them into a clean glass jar.
Pour the cooled brine over the onions until they are completely covered, keeping 1-2 inches of headspace. Keep the onions submerged and add the lid.
Place the jar in a cool, dark place and ferment for 3 to 7 days, depending on your preference for taste. Store airtight in the refrigerator.

Notes

This brine makes enough for a quart jar of fermented onions or two pint jars. You may need to add more or fewer onions depending on their size and the size of the slices.

Make sure that the brine is fully cooled before adding it to the jars.

Leave 1-2 inches of space at the top of the jar to prevent any overflows from the fermentation gases.

You can add sliced garlic cloves, whole peppercorns, or your favorite herbs with the onions to create your own spin.

Don't ferment in direct sunlight. Find a cool, dark place like a pantry, closet, or kitchen cupboard.

Make sure the brine level stays above the onions during fermentation and even after, while refrigerated.

Keep refrigerated and airtight.

Serve the fermented onions cold or at room temperature. Heating them will kill the good bacteria.

Nutrition