Lacto Fermented Onions
Fermented onions are made using brine (water and salt) and time. Fermenting onions is easy and worth the effort. The best part is that the health benefits are enormous! Fermented onions are more digestible and higher in nutrients than raw, fresh onions. Fermented vegetables are rich in enzymes and probiotics.
Servings: 6 people
Calories: 10kcal
Equipment
- kitchen scale
- fermentation weight or plastic sandwich bag
- mason jar (16oz)
Ingredients
- 1 large onion
- distilled water weight to be determined
- sea salt or pickling salt weight to be determined
Instructions
- Choose a mason jar that is the appropriate size to fit the sliced onion. I used a 16 oz wide mouth style mason jar. Place the mason jar on your kitchen scale and press tare to zero out the weight of the jar.
- Fit the sliced onion into the mason jar and pour in enough water to cover the onions. Take note of the total weight in grams of the onion and water combined. To determine the amount of salt you need to add in grams, multiply that number by .02.
- For example If the weight of the onion and water combined is 800 grams then you will multiply 800 by .02 and get 16. I would add 16 grams of salt to my jar.
- Tare the scale again and add the amount of salt in grams that you determined in the above step. Put on the lid and shake well to dissolve the salt.
- It’s very important to keep the onions submerged. To do this you can use fermentation weights, pinch bowls, small mason jar or a plastic sandwich bag filled with a little water. (See photos for examples.)
- Leave your ferment at room temperature away from sunlight for 4-7 days. Check it once a day to make sure the onions are submerged. Open the lid slightly on a daily basis to prevent pressure from building up in the jar. Close it again tightly.
- Once your fermented onions have reached the desired flavour, place the jar in the fridge. This will halt the fermentation process. Your fermented onions will now keep for a very long time. Enjoy!
Notes
Recipe variations: Get creative. Try adding garlic or peppercorns, dill or other herbs to your ferment.
Nutrition
Calories: 10kcal