Lacto-Fermented Onions

For this recipe you can use any variety of onions you desire, you could add some flavoring agents or leave it as is but either way in 5-7 days you’ll have a delicious source of probiotics

This recipe makes approximately 1 quart of fermented onions

Ingredients:

1 Lb. Onions

24 grams Sea Salt or Pink Himalayan salt

2 cups Spring or Filtered Water

Grape or Oak Leaves, optional

½ TBSP Mustard Seeds, optional

1 TBSP Dill Seeds, optional

Instructions:

1. Prepare your salt brine by adding the salt to room temperature water. Stir until the salt if fully dissolved & set aside

2. Thinly slice your onions. I like to cut mine in half before slicing as they will be easier to fish out of the jar later

3. If using add 1 grape leaf to the bottom of a quart size mason jar

4. Add the sliced onions being sure to pack them down as you go

5. Once your jar is full add your desired flavoring agents if using

6. Pour your brine over top being sure the onions are totally submerged. Place the left over brine in a clean labeled jar & set aside in case you need it later

7. Add one more grape leaf to the top. Top off with water if needed

8. Place a fermentation spring or weight over the leaf. If you are not using a weight or spring be sure that everything is fully submerged

9. If you are using an air lock lid you won’t have to do much other than monitor the amount of brine in the jar. If you are using a regular 2 piece mason jar lid you will need to come back every day or every other day & burp the jar by loosening the lid over your sink to allow any built up gases to be released. If you notice that the brine line is below the level of the onions just top if off with the left over brine

10. Allow to ferment our of direct sunlight for 5-7 days. After the 5th day try the onions & see if you like the flavor or if you want them to ferment another day or so

11. Switch out the airlock lid if using for a regular lid & store in the refrigerator to slow down fermentation

Notes:

• Use whatever flavoring agents you prefer. Feel free to play around with different flavor combinations, turmeric & peppercorn is really tasty

• You can use fresh or dried herbs

• Try to avoid using table salt as that type of salt can actually inhibit fermentation as opposed to support it. If that is the only salt you can find give it a try but just know your results might not be very consistent

• Use spring or filtered water whenever possible. If you can only use tap water place the water in an open container for 24 hours to allow any chlorine and/or chloramine to evaporate. Do not ever use distilled water in your fermentations!

Image of a plate of fermented onions in front of the jar