Here’s a simple recipe for people who want to add fermented vegetables to their diet. Some make pickled onions with vinegar and sugar. These are real fermented onions with a light flavor and lots of probiotics, made naturally.
- 2 medium red onions, sliced into rings
- 1/2 – 1 Tbsp. sea salt
- 12 oz. filtered water
- 1 Tbsp. whey, optional
- Herbs of your choice. Dill is good; parsley is good; thyme and rosemary also work well.
- Pack sliced onions firmly into 12-oz. glass jar. About one red onion is perfect.
- Layer in any herbs you want.
- In a separate container, dissolve salt in 12 ounces of filtered water and add whey (optional).
- Pour brine over onions and tilt jar a few times to mix well. Leave one inch between the top of the jar and the top of the brine. Use a weight to keep the onions under the brine, if necessary.
- Let sit on counter for three to seven days. Use an airlock lid or burp the jars (meaning just open them) every day to let out the gasses that are a natural byproduct of fermentation. If the water level rises, simply pour some out.
- Enjoy on salads, burgers or anywhere you usually use red onions. Fermented red onions will have a sour, albeit less pungent, flavor than unfermented ones.