fermented onions

Pickled onions are one of our favorite condiments and we always have a jar of homemade ones on hand. For this fermented onion recipe, we used red onions because their sweetness, paired with the natural sourness of lacto-fermentation, makes this a deliciously tangy fermented snack that’s packed full of umami.Here at FarmSteady, we love our fermented vegetable recipes. Why? Because they are some of the easiest and tastiest ferments you will ever make, and they are perfect if you are a beginner just starting to get your fermentation groove on. Give this fermented red onion recipe a go, and soon you will start using pickled onions on everything from burgers to tacos, and even to spice up your avocado toast.Fermented red onions are closer in texture to cooked onions than raw. The process of fermentation breaks down the onion’s crisp texture, transforming them to a smooth and silky condiment. If you usually avoid raw onions because of their bite and pungent flavor, pickled onions are a great alternative. In addition to the change in taste and texture, the fermentation process makes onions easier to digest and even more nutritionally beneficial than if you were to cook them. Lacto-fermentation creates a ferment packed with natural probiotic cultures that our gut loves, so this is not just a delicious condiment, but a healthy one too. This is why we prefer homemade to store bought, as pickled onions from the store are not always fermented.

Fermented Red Onions

red onions, thinly sliced

salt

water

In a large mixing bowl, combine your sliced onions and salt. Massage onions for a few minutes until well combined and onions begin to sweat and soften.

Pack the onions into your fermentation jar. Add any liquid released from the onions.

Add fermentation weight and pour in water.  The liquid will not cover your onions on day one. Questions about fermentation weights? Check out our Fermentation Weight Guide.

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video).  Let ferment at room temperature out of direct sun light.

Check your onions the next day once the onions have had time to release some liquid. Top off fermenter with water so onions are fully submerged when weighted. Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days.

Transfer finished pickled red onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.

https://www.youtube.com/watch?v=udtyyN50Ti0

Lacto-fermented onions taste better and have more health benefits than pickled onions. Enjoy with a charcuterie and cheese board or in a savoury cocktail.&nbsp;

Fermented Onions

onions (peeled)

tbsp salt

Once your onions are peeled add them to a mason jar so they are 1 inch from the top.&nbsp;

Prepare a salt brine by dissolving salt in water.&nbsp; 

Pour brine into the mason jar until the onions are covered.&nbsp; 

Optional: add any additional flavourings such as pickling spices or fresh oregano or basil.&nbsp;

Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.

Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping." 

Continue this process for 3-4 weeks until fermentation bubbles no longer form.&nbsp;

Move the fermented onions to your fridge once fermentation has completed and enjoy for the next 3-6 months.&nbsp;

Fermented onions are made using brine (water and salt) and time. Fermenting onions is easy and worth the effort.  The best part is that the health benefits are enormous!  Fermented onions are more digestible and higher in nutrients than raw, fresh onions. Fermented vegetables are rich in enzymes and probiotics.

Lacto Fermented Onions

onion

water (weight to be determined)

sea salt (weight

Choose a mason jar that is the appropriate size to fit the sliced onion. I used a 16 oz wide mouth style mason jar. Place the mason jar on your kitchen scale and press tare to zero out the weight of the jar.

 Fit the sliced onion into the mason jar and pour in enough water to cover the onions. Take note of the total weight in grams of the onion and water combined. To determine the amount of salt you need to add in grams, multiply that number by .02.

For example If the weight of the onion and water combined is 800 grams then you will multiply 800 by .02 and get 16. I would add 16 grams of salt to my jar.

Tare the scale again and add the amount of salt in grams that you determined in the above step.  Put on the lid and shake well to dissolve the salt.

It’s very important to keep the onions submerged. To do this you can use fermentation weights, pinch bowls, small mason jar or a plastic sandwich bag filled with a little water.  (See photos for examples.)

Leave your ferment at room temperature away from sunlight for 4-7 days. Check it once a day to make sure the onions are submerged.   Open the lid slightly on a daily basis to prevent pressure from building up in the jar.  Close it again tightly.

Once your fermented onions have reached the desired flavour, place the jar in the fridge.  This will halt the fermentation process.  Your fermented onions will now keep for a very long time. Enjoy!

Not only are fermented onions delicious, but their unique probiotic strains make them a winner for gut health as well!

Fermented Onions Recipe

many needed to fill the jar) (sliced)

Herbs (Suggestions: Tarragon, Thyme, Dill & Rosemary)

Salt

Water

Make the brine

Combine the water &amp; salt and mix thoroughly.  Set aside.

Brine Instructions

Slice the onions

Slice the onion(s). The Herbs can remain whole and on the stem.

Add to bowl

Place the onions and herbs in a mixing bowl.

Pour brine

Pour the brine over the ingredients and toss to coat everything with the brine.

Rest onions

Allow the onions and herbs to rest in the brine for 1 to 2 hours. Toss with clean hands to refresh the brine coating every 30 minutes.

Onion &amp; Herb Instructions

Wash

First, clean the jar, weight and lid by washing them in hot soapy water.

Load the jar

Scoop 1-2 handfuls of the onion and herb mixture into the jar.

Pack the jar

Press the mixture down with a tart tamper, wooden dowel or other type of mallet.

Add brine

Add 1-2 scoops of the brine, no measurement needed.

Repeat

Repeat these steps until the jar is full.

Press down

Press down with the mallet one last time before adding the weight.

Note

Set the jar on a dish to catch any possible brine overflow as you add the fermenting weight and push it down as much as you can. The brine level should be near the top of the jar and everything submerged beneath it.

Add the lid

Place a loose lid on the jar.  So long as the lid is loose, the fermenting gasses will be able to escape and you will not need to burp the jar.

Load the Jar

Place the jar(s) on the countertop at room temperature for 10 to 21 days.  Keep the jar of the fermenting onions on a towel or dish to catch any possible brine overflow.

Fermentation Period

Fermentation changes

Colors: will change from vibrant to muted tones.Bubbles: Carbon dioxide bubbles will form during the 1st week of fermentation, then die off during week 2 and 3.Smell: A healthy fermentation should have a light soury-sweet smell. If the fermentation smells offensive or rotten, throw it away.Kahm Yeast: When fermenting foods that contain a lot of natural sugars like onions, kahm yeast will most likely develop on the surface.  Although unattractive, it is harmless.  Watch my Kahm Yeast video on YouTube or read my Kahm Yeast Article at CleanFoodLiving.net where I do a deep dive into the topic along with visual examples.

What To Expect

End the fermentation

When you decide to end the fermentation period (a minimum of 10 days up to 21 days) is based on your taste preference.  The longer the onions ferment, the more their flavors will develop and their texture will soften.

Remove weight

Open the jar and take a look.  Most likely you’ll see a layer of kahm yeast on top.  This is okay. With clean hands, reach in through the kahm yeast and remove the fermenting weight.  Use a paper towel as a gripper if the weight is too slick.

Remove kahm yeast

Remove any remaining kahm yeast.  The good news is that the fermenting weight will take the bulk of the kahm yeast out with it. Next, use a paper towel to wipe off the remaining kahm yeast from the inside of the jar.  You can also dab the surface with a paper towel (or use a spoon) to pick up remaining kahm yeast flakes. Remember that kahm yeast is harmless so if some pieces remain, it’s ok! *Demonstration of how to do this is provided in the video.

To store long term, keep the weight out of the jar and put the lid back on tightly.

Place in fridge

Place the fermented onions in the refrigerator where they will last for many months.

End the Fermentation

https://www.youtube.com/watch?v=pRQzusfirJ8

This is a beginner friendly fermented onions recipe that is loaded with probiotics. Fermenting onions is the probiotic method of pickling onions! Also, Did you know that fermented onions have a very unique probiotic profile?  I was surprised! Watch now to see what unique probiotic strains develop with these fermented onions.  PS: the fermented red onions are my personal favorite!

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⭐SALT MEASUREMENT: 1Tbsp (16g) salt  to 1.5 c (350ml) water

➡️WRITTEN RECIPE (salt measurement included):
https://cleanfoodliving.net/fermented-onions/

➡️WEBSITE:  https://www.CleanFoodLiving.net

================
➡️SHOP FOR THIS RECIPE:

• FERMENTING WEIGHTS, lead-free & heavy (4-pack): 
https://amzn.to/3JjT2mK

• DIGITAL PH READER: https://amzn.to/3Q5tETN
⭐watch how to calibrate the PH meter: https://youtu.be/2ZmSBKKINEc

• TART TAMPER: https://amzn.to/3XrlzKQ
• PLASTIC LIDS: https://amzn.to/443srlN
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➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
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➡️ SUGGESTED VIDEOS:

⭐ Fermentation Recipes Playlist: 
https://bit.ly/3wBju3O

⭐ How To Calibrate & Use PH meter:
https://youtu.be/2ZmSBKKINEc

⭐ 3 Stages of Fermentation
https://youtu.be/dKW7mLnSxU4

⭐ 12 Probiotics in Sauerkraut (probiotic profile)
https://youtu.be/wGwAxPqMZF0

⭐ 5 Types of Fermentation
https://youtu.be/bQcK-6pmXS4

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➡️ CHAPTERS: 
00:00 Intro
01:03 Probiotics in Fermented Onions
01:40 Ingredients
02:22 Instructions
05:56 Fermentation Period
06:34 Things To Watch For
08:24 PH
11:57 Ending the Fermentation & Storage

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➡️ SCIENCE STUDY: PROBITOIC STRAINS IN FERMENTED ONIONS
https://pubmed.ncbi.nlm.nih.gov/25088041/#:~:text=malefermentans%2C%20L.,microorganisms%20involved%20in%20onion%20fermentation.

➡️110 LACTOBACILLUS SPECIES:
https://microbiologyjournal.org/molecular-identification-and-genetic-diversity-of-lactobacillus-species-isolated-from-different-edible-sources/

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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving YouTube Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.

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