Lacto-fermentation not only preserves food, it enhances the flavour as well. There are also occasions when the food is almost completely transformed in appearance and taste. This is very apparent in lacto-fermented red onions. It is a favourite condiment I like to make in the summer as it pairs so well with BBQ!
I use red onions in a lot of my cooking- slightly blackened in Mexican dishes, stir-fried in Asian recipes and thinly sliced in salads, tacos and burgers. Red onions have a pungent, complex flavour; sweet at first with a slight after-burn.
When lacto-fermented, onions lose the bite and take on a more mellow tang. They also lose their bright crimson colour and become a more festive hot pink.
I love to use them on burgers, wraps, guacamole, salsa, anywhere you would use a red onion.
Try making some today and amp up the flavour and presentation of your next dish with these beautiful onions! This is an easy ferment, and can be ready in 2 weeks. I personally like to let mine ferment for a month to get maximum flavour and colour.
HOW TO MAKE LACTO-FERMENTED ONIONS
Fermenting Time: 2 weeks-1 month
- Red onions (peeled and sliced)
- 2% brine (20 grams/approximately 4 teaspoons of salt + 1 litre filtered water)
- fermentation container
- fermentation weight
- Slice onions and pack into fermentation container.
2. Fill with 2% brine, leaving a ?” space from the top of the container. Add a fermentation weight.
3. Lid container, and place out of direct sunlight for at least 2 weeks. For optimal flavour, leave to ferment for a month.
4. Refrigerate to decelerate fermentation.