Fermented red onions
Fermented red onions
Yields: 500 ml mason jar
Ingredients
Red onion - sliced
Non-chlorinated water[i]
Himalayan pink or sea salt
Steps
Basic fermenting vegetables formula: vegetable in grams + water in grams x 2.5% = how much salt in grams
Example: 800 grams of vegetables + 400 grams of water = 1200 grams.
1200 x .025 = 30 grams of salt
Weigh your empty mason jar using a digital scale. Tare it to zero. Put sliced onion in the mason jar. Fill with non-chlorinated water to cover the vegetables. Weigh it on a digital scale. Use the above formula to determine how much salt to add. Once you have done the math, weigh your salt. Pour the water out of the jar into a glass measuring cup with the salt. I like using a Pyrex measuring cup because it is easy to pour. Pour the brine over the vegetables. Leave about 2.5 centimeters (1 inch) of headroom at the top of the jar.
Use a weight to make sure the onions are submerged. I use an airlock and sealer lid.
Ferment for 5 to 6 days. Remove the weight and airlock. Seal and refrigerate. It can be kept for several weeks. The fermenting will continue, but at a much slower pace in the fridge.
[i] It is important to use non-chlorinated water while fermenting – the chlorine inhibits good bacteria growth which is needed for fermenting.
