Fermented onions
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Small cocktail onions fermented in a salt brine, with a little culture to start them. Tangy onions for salads and drinks.
Ingredients
- 3 cups small cocktail onions or 2 large onions sliced
- 1 Tbsp non-iodized salt
- 1 to 2 1/2 cups water chlorine-free
- 1/4 cup culture optional
- Supplies: quart-sized (1 L) jar; fermentation weight; loose-fitting or fermentation lid
Equipment
- mason jars
- fermentation weight
Directions
- Trim and peel the onions (pearl onions peel more easily after about 10 minutes in cold water; don’t blanch them). Cut large onions in half and slice into thin rings.
- Dissolve the salt in 1 cup of water in the jar, and stir in the culture if you are using it.
- Put in the onions and weigh them down, since onions float. Add more water until they are fully covered.
- Put on a loose-fitting lid or a fermentation lid and ferment in a dark spot for up to 1 week.
- Refrigerate, and use within 1 to 2 months.
Notes
Onions can ferment up to a year with extra care (sanitized jar, fermentation-specific lid). Without a good weight, stir every two days so all onions stay under the brine. Sliced onions are easier to digest than whole pearl onions. Discard if moldy, slimy or off-smelling.