Lacto Fermented Red Onions Recipes

LACTO-FERMENTED RED ONIONS RECIPE

Steps:

• Pack sliced onions firmly into 12 ounce glass jar. Layer in any herbs you want.
• Dissolve salt in 12 ounces of filtered water and add whey.
• Pour brine over onions and tilt jar a few times to mix well. Leave one inch between the top of the jar and the top of the brine. Use a weight (find a good source for fermenting weights here) to keep the onions under the brine, if necessary.
• Let sit on counter for three to seven days. Use an airlock lid (find a good source for airlock lids here) or burp the jars (meaning just open them) every day to let out the gasses that are a natural byproduct of fermentation. If the water level rises, simply pour some out.
• Enjoy on salads, burgers or anywhere you usually use red onions. Fermented red onions will have a sour albeit less pungent flavor than unfermented ones.

FERMENTED RED ONION RECIPE

Steps:

• Peel the red onions and remove the ends.
• Put mixing bowl on kitchen scale and zero it out.
• Slice red onions thinly and move to the mixing bowl. Using a mandoline will help create uniformly thin slices.
• Note the weight of the sliced red onions in mixing bowl. It should be around 1.5lbs. If you have more than this, remove the extra. You can use the rest in dinner, a salad or refrigerate/freeze for future use.
• At this point you can slice the beets and put at the bottom of your fermenting jar OR shred and add to the onions.
• Add salt (approximately 8g or 1.5 tsp) and mix well.
• Move red onions to your fermenting jar, pressing down gently as you go along. Make sure your jar is clean and you don't fill past the shoulder. Onions tend to create plenty of juice so making the cut off the shoulder or a little below is pretty wise!
• Let ferment for one week at room temperature, and one week in the fridge. This is a ferment you will want to put on something to catch excess liquid just in case it leaks!
• Enjoy!!!