How To Make Super Easy Fermented Red Onions
Fermented red onions have become a newer trend in our house. Im embarrassed to say that I’ve never even tried fermented onions until this last year when my family and I had the opportunity to take a cross country trip to celebrate our anniversary. On this trip, we visited 17 different states. The further west we went, the more I noticed pickled onions and fermented onions as garnishes on the menus.
Of course I was hesitant at first, but after trying them I actually really loved them on every dish they were served on. Here is the shocker, I haven’t eaten ‘raw’ onions in years and I never used to like fermented anything. This is because, for years, every time I ate them, raw onions would cause intense abdominal pain or discomfort. And I never liked the taste that came with fermented foods.
As my health turned upside down over the last few years, healing my gut became a priority. This was not just just something I wanted to try for fun. This was a life or death scenario for me. One of the many things I had to do was to reintroduce good bacterias because my gut microbiome was completely destroyed. One of the ways I had to do this was to start eating fermented foods.
Health Benefits of Fermented Onions
Better Digestion. Fermenting onions offers so many health benefits. As I mentioned earlier, I had a hard time with eating onions. But fermenting onions helps break down the fructans (complex sugars) that can cause digestive upset. I now can eat them without any issue.
Probiotics. Fermenting onions will help boost probiotics, which is a beneficial bacteria that your gut needs for a healthy microbiome. These probiotics help introduce and feed the good guys in the gut.
Preserving of Nutrients and Flavor Profile. Fermenting onions will help preserve the vitamins and minerals offered from onions. These nutrients are preserved due to the lack of need to cook them. So, don’t cook them or the heat will kill the good bacteria! The flavor profile of fermented onions is also is much more mild, with a slightly tangy and less sharp taste than a typical raw onion.
I definitely recommend doing your own research on all the health benefits that come from fermenting foods.
How To Ferment Onions At Home
After doing a little research, I found a fermentation kit on Amazon that I decided to try. I’m so glad I did because it was everything I needed as a newbie. This kit has all of the basic starter items, plus a recipe book with some standard recipes. The only thing, there was no recipe specifically for onions.
After searching for a recipe, I learned that a lot of recipes call for ingredients like whey. Whey acts as a starter for the fermentation process. The thing is, I didn’t want to add whey. I also found a lot of recipes that called for added sugar. But that was a no-go for me too! I don’t want whey, and I don’t want sugar in my fermented vegetables!
I finally remembered that food has been preserved and fermented with only salt for generations. So this is the route I knew I wanted to go. This method is so easy and with basic ingredients. The following is what you will need to get started:
Gather Needed Supplies
- Masontops Complete Mason Jar Fermentation Kit. This kit only comes equipped for 4 wide mouth jars. If you plan on doing multiple jars at once, you will need more pickle pipe tops as well as more Pickle Pebble Glass Weights.
- Quart sized wide mouth mason jars. Or multiple wide mouth pint jars. I used pints and realized we will eat the entire jar in one setting. So I recommend quarts.
- 4 Cup liquid measuring cup. You’ll use this to mix your salt water.
- Salt. I use Redmonds Real Salt. I love how versatile this salt is. You can use it in cooking, canning or fermenting. Just make sure you are using a good quality, iodine free salt if using another brand.
Preperations
- Sterilize your jars weights and pipe lids before using. I did this by placing them in my sink and then pouring boiling water over them. Make sure that you let them cool before using them.
- Thinly slice your onions. You can use other onions, but I used red onions for this.
- Make the brine. I used 4 cups of filtered water. (do NOT use chlorinated water). Then I added 4 teaspoons of salt, and mixed until the salt dissolved in the water.
- Pack sliced onions in jar. Make sure to use the tamper or large spoon to press down. The onions need to be pressed down firmly to maximize space as well as to ensure there will be no piece of onion above the water line. If the brine doesn’t fully cover the onions, mold can grow. You don’t want that! The weights will also help keep the onions down.
- Fully cover the onions with the salt brine. Make sure to leave at least 3/4 inch headspace. You will need this space for your weights and pipe lids. Make sure the brine water is room temperature before pouring over the onions. Hot water will kill the good bacteria.
Time to Ferment! Yay!
The jars can easily stay right on the counter for the full fermentation process. Just make sure that they are out of the way enough to be minimally disturbed, and out of the direct light of any windows. The time it takes to Ferment will vary depending on the temperature of your kitchen. This could take on average anywhere from 4-7 days. Mine took a full 7 days, but it is winter here and my kitchen is cooler.
How to tell when your fermentation is done? It’s all based off of the flavor you prefer! If you like it less fermented, it’ll be ready sooner. If you like it more fermented, wait a few more days. When you decide that it is done, you can go ahead and store in your fridge.
Before storing in your fridge, make sure to remove the pipe lid and weight. Then make sure that the jars have an airtight plastic lid for storage. This will help prevent any spilling, as well as to help maintain freshness.
These will store well, as long as they remain submerged in the brine, for weeks to months!
Serve!
The first night we tried these, we cracked open the jar and served it as a garnish on our dinner. But then after dinner, we found ourselves sitting at the table and eating the rest right out of the jar. They turned out delicious!
Some options for serving, besides straight out of the jar may include a variety of dishes. Tacos, beef over rice, Gluten Free Pad Thai, on sandwiches, on hamburgers and even on top of scrambled eggs! You can literally pair these with any dish that would typically have a garnish.
What If My Onions Went Bad?
Sometimes the water in the jar will turn lightly cloudy. This is normal during the fermentation process, so don’t worry! This is not mold. Now if it gets fuzzy, then you’d have a problem. But the lightly cloudy water is part of the ‘chemical’ reaction that shows it is working as it should.
Sometimes if the water is super cloudy with a film on top it just means that next time you need to add more salt. This is a yeast that can cause a yeasty flavor. It this happens it is up to you if you want to toss it and start over or scrape it off the top and keep it.
Keep in mind that the standard recommendations of salt is at least a 2% brine ratio. Also with using the pipe lids I mentioned earlier, it also greatly reduces that chances of this happening.
Fermented Red Onions
Equipment
- 1 quart mason jar wide mouth
- Redmonds Real Salt
- 4 Cup Liquid measuring cup
- fermentation kit with weights and pipe lids
- knife for slicing
- measuring spoon teaspoon
- cutting board
- filtered water
Ingredients
- 4 cups filtered water I use the water from my fridge- do NOT use chlorinated water
- 2 tbsp salt Redmonds real salt
- 2 large red onions
Instructions
- Sterilize mason jar as well as weight and pipe lid, let completely cool.
- Mix salt into water, then stir until salt is dissolved.
- Thinly Slice onions. Pack onions firmly into jar, leaving 3/4 inch head space.
- Pour room temperature saltwater brine over onions, ensuring they are fully submerged.
- Place glass weight on top of the onions. If there is too much water for the weight to be even with the rim of the jar, simply pour out just enough water for weight to fit. Do not expose any of the sliced onions- they need to be fully submerged.
- Top with the pipe lid and screw on a jar ring to keep it in place.
- Set out of direct sunlight, in room temperature for 4-7 days until the fermentation is complete.
- When fermention is complete, remove weight and pipe lid and cover with airtight lid. Store in fridge.
Tell me how me your thoughts in the comments below!
Enjoy!
