Lacto-Fermented Yellow Onion (Edit recipe)

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I've now fermented a good number of things and this is by far one of my favorites and one of the easiest. It takes the bite completely out of the onion and the flavor is unexplainable.

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PREP TIME

15 minutes

COOK TIME

—

INGREDIENTS

Serves: 4

Ingredients

2 whole Yellow Onion, I cut them as shown in the photo, saving two outer layers to help keep everything in the brine
0.75 tsp Pickling Spice
5 whole Whole Black Peppercorns
1 whole Bay Leaf
10 grams Sea Salt, This is an estimate, you'll get the exact amount you personally need by following the recipe. I use Jacobsen's salt.

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Process

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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Get the weight of your jar in grams and write it on the side with a sharpie. I like to use wide mouth pint jars. You will need a scale for this recipe.
Stuff your jar halfway with sliced onions, setting aside two halved outer layers. Basically when you cut the onion in half, peel away the skin that's unusable and then set aside two whole layers of onion. Be sure to fill all gaps and push the onions down without breaking them.
Add the pickling spice, peppercorns and bay leaf.
Stuff the rest of the way with sliced onion. You want it near level with the top of the jar, gently stuffed.
Cover with water. Now get the jars weight and subtract the weight you wrote on the outside. The goal is to attain the weight of ONLY what's inside the jar including the water.
Now take that number and multiply it by 0.025. This will give you the weight of salt you need to add in grams.
After you've added the salt, put a lid on your jar and shake it until the salt is dispersed.
Remove the lid and use your two halves of onion to push down the slices and keep everything submerged. It may stick out of the top of the jar, that's okay.
Use the lid to compress everything inside so that it is all submerged and tighten it. Place in a cool dark place to ferment.
Each day you will unscrew the lid just a tiny bit, loosening the threads to relieve any building pressure, this is called burping the jar. I suggest doing this over the sink. You will do this for 3 total days, potentially 5 if you want a more sour flavor. I actually just did a batch that took 7 days to get the bitter flavor totally out of the onion. Just taste them each day, there should be no “bite”.
Taste your onion and if you're happy, place in the fridge for 6-12 months. Eat within 6 months for full probiotic benefits.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	7
Fat:	0 g
Carbohydrates:	1 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1168 mg
Fiber:	1 g
Sugars:	0 g
Calculated per serving.