Recently I joined a CSA (community supported agriculture) where we get a big box of local, organic fruit and vegetables every week. I ended up getting a big bag of red onions and had no idea how my husband and I would eat them all before they went bad. So… of course, I decided to ferment them!! I’ve had pickled onions before and they were very tasty. This uses the lacto-fermentation method which basically means fermenting in a salt brine. It’s super easy, basic and only requires 3 ingredients.
- 2 lbs. red onions (4-5 onions)
- 1 tbl. Sea Salt
- 3-4 cups purified water
- Slice the onions in a food processor or by hand and place them in a mason jar. You may need more than one jar depending on how many onions you use.
- Warm up ½ cup of water and add the salt to it. Stir until the salt dissolves. Add the rest of the cold water to the salt mixture. Once the brine has cooled to room temperature, add it to the jar with the onions. Make sure to cover the onions completely in the brine. Cover and let sit on the counter for 5-7 days before placing in the refrigerator.