Easy Lacto-Fermented Onion Recipe
Fermenting onions is easy, quick, and makes the most perfect, thinly sliced condiment for salads, sandwiches, soups, etc.
- 2 lb onions (approximately 2 large onions)
- 8 g salt
Peel onions and remove the ends.
Put mixing bowl on kitchen scale and zero it out.
Slice onions thinly and move to the mixing bowl. Using a mandolin will help create uniformly thin slices.
Note measurement of sliced onions in mixing bowl. It should be around 1.5lbs. If you have more than this, remove the extra. You can use the rest in dinner, a salad or refrigerate/freeze for future use.
Add salt (approximately 8g or 1.5 tsp) and mix well.
Move onions to jar, pressing down as you go along. Make sure your jar is clean and you don't fill past the shoulder. Onions tend to create plenty of juice so making the cut off the shoulder or a little below is pretty wise!
Let ferment for one week at room temperature, and one week in the fridge. This is a ferment you will want to put on something to catch excess liquid just in case it leaks!