Fermented Red Onions Recipe
Fermented red onions are such a versatile ingredient – crunchy and sour, they add zing to many recipes.
Unlike pickled onions, which can be a bit too harsh on the palette with the intense acidity of vinegar, fermented onions offer a milder flavour. They are still sour but it’s less intense. The lacto-fermentation process uses friendly bacteria
This recipe is really easy and the fermentation is fairly quick – one to two weeks.
Fermented Red Onions Recipe
Equipment You Will Need
A fermenting jar – a kilner jar would be ideal. If you don’t have a fermenting jar, that’s okay, but make sure to burp every day.
Something to weigh the onions down – a glass ramekin or a plastic bag filled with water.
Chopping board and knife.
Fermented Red Onions Ingredients
1kg red onions
10g salt
500 ml water
Method
Halve and then slice the onions.
Pack them into a jar. Make sure they are pushed down as much as possible.
Make a ~2% brine. Put 10g salt into 500ml water and stir until dissolved.
Pour the brine over the onions. Weigh the onions beneath the brine. You could use a glass weight or fill a plastic bag with water and place it on the onions. Screw the lid tightly and place the jar in a bowl.
Allow to ferment for 1-2 weeks. If you are using a fermenting vessel or a kilner jar you probably won’t need to burp. If not, release the jar lid very briefly every day to allow CO2 to escape.
When the fermentation is ready, place the onions into a storage jar and place in the fridge.
The onions will keep for several months in the fridge. They taste great on top of burgers or in soups.
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