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

For a video tutorial, you can check out this instagram reel : Fermented Onions

Here’s how to do it:

Thinly slice onions and pack them tightly into a clean jar. 
Mix a 2.5% brine: 1 cup filtered water (237 g) + 1 tsp fine sea salt (~6 g). Scale up as needed.
 Pour the brine over onions until fully covered.
 Use a clean tool (Masontops Pickle Packer works great for this!) to gently press down and remove any trapped air bubbles. 
Add a weight (like a Masontops Pickle Pebble) to keep everything submerged. 
Top with an airlock lid (Pickle Pipes make it simple!) and ferment at room temp for 7–10 days.
 Taste test starting on day 7. When the flavor is tangy and delicious, move the jar to the fridge.