Most people pickle red onions in vinegar — fine, but dead, with no live cultures. Lacto-fermented onions are a different, genuinely probiotic condiment.
Ingredients
- 2 medium red onions, thinly sliced
- 1 teaspoon sea salt dissolved in 1 cup water, for the brine
Method
- Pack sliced onions into a pint jar (about 470ml).
- Pour the brine over until fully submerged. Seal loosely.
- Ferment at room temperature 3 to 5 days.
Tangy, slightly funky, probiotic-loaded — pile onto eggs, grain bowls, and sandwiches. Keeps two to three months in the fridge.
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