Fermenting Onions

Fermenting onions is an excellent way to add flavor and health benefits to your meals. With their probiotics, antioxidants, and natural preservation qualities, fermented onions are a must-try for anyone looking to add more gut-friendly foods to their diet. With minimal equipment required and a wide range of uses, I always keep them on hand!

Let’s discuss the benefits of fermenting onions, how to do it, and some delicious ways to use them.

Why Ferment Onions

Fermenting produces lactic acid which acts as a natural preservative, meaning that the onions can be stored for extended periods without the need for refrigeration or canning.

Apart from its preservation qualities, fermenting onions also brings about a range of nutritional and digestive benefits. Fermented onions are loaded with probiotics, which are excellent for gut health. They also contain antioxidants that protect cells from free radical damage and prevent inflammation.

How to Ferment Onions

Jalapeños ferment well at 3.5% acidity. Refer to my Salt Brine Acidity Chart to get the appropriate ratio of salt to the water.

Here’s how to do it:

Select fresh onions that are free from any mold or soft spots.
Remove the skin and slice the onions into small pieces or rounds
Add any other flavorings if you’d like such as sliced garlic or herbs.
Create your brine by mixing the salt and water until the salt dissolves. Use 7 grams of salt for every 236 grams (1 cup) of water. About one cup is needed for pint-sized jars and 2 cups for quarts.
Cover the onion with the brine, fill the jar to the top, and remove as many air bubbles as you can.
Place your weight on top being sure that all of the onions are fully submerged in the brine.
Place your airlock on top if using and screw on the ring.
Let the jar sit at room temperature, out of direct sunlight for several days. Place on a plate or another shallow container to catch any brine that escapes the tip of the airlock. The exact time will depend on the temperature of your home and how sour you like your garlic but I suggest 7-12 days. Taste them regularly to see when they’re ready.
Once the onions are fermented to your liking, remove the weight and airlock and replace them with a lid. Move the jar to your refrigerator which will slow down the fermentation process and keep your garlic fresh for longer.