Fermented onions have a wonderful mellow pickled onion flavour that is great with a plate full of vareniki or in a cheese sandwich. They are perfect for parties, sliced up in salads or eaten in tacos.
Fermenting onions is a great option for anyone who finds raw onion to be too strong. The mild flavour is easy to digest, and they will last for at least a month in the fridge. They are a great replacement for any recipe calling for raw onions.
Fermented onions are a delicious crisp and crunchy pickled onion, with a mild, salty flavour. They are perfect served with cheese or sliced into salads. It’s an easy-to-digest option for anyone who finds raw onions too strong.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 quart jar 1x
- Category: Pickles
- Method: Fermented
- Cuisine: Probiotic
- 12 small cocktail onions or 2 large onions sliced
- 1 1/2 tbsp non-iodized salt
- 2 cups filtered water
- 1 tbsp culture (optional – see notes)
- Cut the ends off the onions and peel them.
- Place the onions in a glass jar for fermenting.
- Dissolve the salt into the water to make a brine. Mix in the culture – if you are using one.
- Pour the brine over the onions. The onions will float, so use a weight to keep them submerged below the brine.
- Leave the onions somewhere cool and dark to ferment. Ferment for 1 week.
- After fermenting, store in the fridge and use within 1-2 months.
- I always recommend being very clean for all your ferments, especially if you are fermenting for more that just a few days or are not using a starter culture.
- I usually use a mason jar with a glass weight but it does have a risk of contamination from free range molds, yeasts and bacteria. If you are making a large amount, then I recommend using a fido jar (affiliate link.)
- Onions don’t need a starter culture. However, if you want to add some culture, then I recommend using either sauerkraut juice or a commercial vegetable culture.
Keywords: party food, cocktail, gluten free, keto, vegan, paleo, mild, easy, fall, winter, holiday