Nothing easier than 3-ingredient yummy fermented red onion that you can eat with basically any savoury dish! If you love fermented foods, then this fermented red onion is a must in your kitchen!
Once I ordered some kind of a burger in a vegan restaurant and the burger came with little fermented red (turn pink) onions. It was so so good that I wanted to make these fermented onions and put them on my own homemade burger.
And guess what. I did it! And I ate with my homemade burger (yes, it was with your most favourite and most delicious Barbecue Black Bean Burger). Oh gosh, it was PERFECT!
The other time I ate my little fermented pink onions it was with salad. I tried it with my Festive Salad With Chickpeas And Oranges. It was surprisingly very good, as some interesting unexpected good combination of food.
So as you can see, this easy fermented red onion is perfect to have on many occasions. Some of these occasions could be:
- salads
- burgers
- pizzas
- with vegan cheeses
- swop for cocktail onions
- sushi
- sandwiches
- toasts
- anytime on side
- decorations
- just like that!
Did I mention it’s also very easy and cheap to make these fermented red onions??
The important step to ferment your red onions properly is to make sure that all the onion slices are covered with the brine. If you don’t cover the onion properly with the liquid, the might get mouldy and that’s something you definitely don’t wish for!
I recommend fermenting your onions for at least 5 to 7 days to get the right fermented taste. Of course, if you prefer your onion being more pickled than leave them for 10 days or so.
Before you eat your onions, make sure you get them right: do a smell test. Smell them and if the onion aroma doesn’t smell like an onion anymore, and it feels a bit strong and acrid, then don’t eat it. Your onion mostly likely didn’t ferment properly.
The smell of fermented onions should be very pleasant and sour.
Measure your water and salt properly to get the right and exact ratio. This is the only way how to make sure your onion will be fermented well. This digital food kitchen scale is a great helper.
I used coarse sea salt, specifically this Meditteranean coarse sea salt which I think is perfect for any type of fermentation!
You can store your fermented red onion up to 6 months but I doubt it will last you that long (unless you make a REALLY BIG batch haha)!!
The Easiest Fermented Red Onion
Ingredients
- 3 medium red onions peeled and sliced (thinly)
- 1 cup water tap or filtered 1)
- 1 tbsp coarse sea salt
Instructions
- Transfer the onion slices in a jar and gently push them to pack and fill a whole jar.
- Make the brine: dissolve the sea salt in water. Pour the brine over the sliced onions in the jar. Make sure that the onions are entirely covered. If the onions are not covered, you have to add more brine until the onions are all covered.
- Seal with a lid. Store for the next 7 days in a dry place at room temperature. Open the jar every day to release the gases and make sure that the jar doesn't explode and then close again tightly.
- Once open and used, store the jar in a fridge.
Notes
Nutrition
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Klara Walterova
Klara is a professional freelance writer for hire. She offers web content, blog posting, ghostwriting and copywriting. She writes for a healthy lifestyle, wellness and travel websites. She focuses on veganism and the vegan diet. When she's not writing, she develops new tasty vegan recipes, travels the world or plays with her cats. Please contact her for her online writing services on her website writtenbyvegan.com or visit her Instagram profile @writtenbyvegan.