Description
Bright and tangy fermented red onions that add a delicious crunch and depth to any meal.
Ingredients
Scale
- 1 lb red onions (thinly sliced)
- 1.5 tablespoons kosher salt (non-iodized)
- 1/2 cup water (chlorine-free)
- 1 teaspoon whole black peppercorns
- 2 dried bay leaves
Instructions
- Wash and peel the red onions. Slice them thin and even, so they pack nicely and release their juices.
- Layer the sliced onions into a clean jar, pressing them down gently with a spoon or fist.
- Add the whole black peppercorns and bay leaves between layers so their aroma blends through the jar.
- Make sure the onions sit below the surface by adding a small weight or a piece of clean cabbage leaf.
- Pour the chlorine-free water over the onions until they are fully covered, leaving about one inch of headspace.
- Close the jar loosely to allow gases to escape, or use an airlock if you have one.
- Place the jar on the counter, away from direct sunlight, and let it bubble quietly for 3 to 7 days.
- Every day, press the onions down to keep them submerged and skim off any scum that may form on top.
- Taste the onions after a few days until they reach the tang you love.
- When they feel right, move the jar to the fridge to slow fermentation.
Notes
A little extra sugar can brighten the bite if the onions are very sharp. Always use a clean fork or spoon when removing onions to prevent unwanted bacteria.
- Prep Time: 15 minutes
- Cook Time: 3 days
- Category: Condiment
- Method: Fermentation
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 50
- Sugar: 2g
- Sodium: 400mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 1g
- Protein: 1g
- Cholesterol: 0mg
Keywords: fermented onions, probiotics, quick and easy recipe, healthy condiment