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Lacto-Fermented Onions in a jar, showcasing the vibrant colors and texture of the fermented vegetables.

Lacto-Fermented Onions

A simple recipe for tangy and crunchy lacto-fermented onions that adds a bright pop of flavor to any dish.
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Prep Time 20 minutes
Total Time 1 day
Servings: 8 servings
Course: Condiment, Side
Cuisine: Fermented, Healthy
Calories: 5
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 medium Onions Red, white, or yellow onions work well.
  • 1.5 teaspoons Fine sea salt For 1 cup of water, use about 1.5 tsp of salt.
  • 1 cup Filtered water Avoid using heavily chlorinated tap water.
Optional Flavor Add-Ins
  • 1 clove Garlic Add if desired for extra flavor.
  • 1 teaspoon Peppercorns Optional, for a classic taste.
  • 1 teaspoon Chili flakes For a spicy kick.
  • 1 1-inch piece Ginger For a warm and zingy flavor.
  • 1 few sprigs Fresh herbs Such as dill or thyme.

Method
 

Preparation
  1. Slice the onions into thin rings or half moons.
  2. Pack the sliced onions into a clean mason jar, leaving about an inch of space at the top.
  3. In a mixing bowl, combine water and salt to make a brine. Stir until the salt is fully dissolved.
  4. Pour the brine over the onions, ensuring they are completely submerged.
  5. Weigh the onions down with a fermentation weight or a smaller jar to keep them under the brine.
Fermentation
  1. Place the jar on a plate to catch any overflow. Keep the jar at room temperature, out of direct sunlight.
  2. Check the onions daily for 4-10 days. Start tasting around day 4 until they reach your preferred tanginess.
  3. Once they taste tangy enough, move the jar to the refrigerator to slow down the fermentation process.

Notes

For best results, use fresh onions and keep everything submerged under the brine to maintain crunch. Feel free to experiment with different herbs and spices to customize your flavor.