Basic Fermented Red Onions
[ 03/21/2025 – 10:07 PM ] Untested
Ingredients
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1 large red onion, thinly sliced
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1 cup filtered water
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1-1/4 tsp fine sea salt (non-iodized)
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Optional: 1 garlic clove or a few black peppercorns
Instructions
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Dissolve the salt in the water to create a brine.
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Pack the sliced onions into a clean glass jar.
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Pour the brine over the onions until fully submerged. Use a fermentation weight or clean rock to keep onions under the brine.
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Loosely cover the jar with a lid or cloth secured with a rubber band.
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Leave at room temperature (65–75°F / 18–24°C) for 5–7 days. Check daily for bubbles, aroma, and taste.
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Once they’re tangy enough, refrigerate.