Fermented Red Onions

Ingredients

• 5 large red onions, thinly sliced

• 1 tbsp sea salt

• 1 litre filtered water

Method

• Pack onions tightly into a jar.

• Dissolve salt in water to make a brine.

• Pour over onions to fully submerge and weigh down.

• Ferment loosely covered at room temperature for 5–7 days, tasting from day 4.

• Refrigerate once pleasantly tangy.

Notes

• Onions must stay fully submerged to ferment safely.

• Flavour mellows and sweetness develops as they ferment.

• Keeps refrigerated for several weeks.

This method gives a clean, crisp, lightly sour fermented onion that works well on salads, sandwiches, and cooked dishes.

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