- 2 -3 cups baby/pearl onions
- 1 cup cloves of garlic
- 4 cups filtered water
- 2 tablespoons salt
- 1 tablespoon of whey or liquid from another lacto acid fermentationsuch as kombucha or kefir (this is optional, but it can help to get the levels of bacteria up).
Do you love pickled onions? Well then this one is for you. Fermentation takes the sharpness from both the onions and the garlic, as well as eliminating the pungent odor, while providing you with the health benefits of vegetables, as well as the probiotic boost from the lactic acid bacteria. Conventional pickled onions today are preserved with spirit vinegar, ridding the preserved food of all the enzymes and probiotics which were present in pre-modern times.
A sharp kitchen knife
A large chopping board
A jug for brine
1 large sized bowl
1 fermentation vessel with lid/seal
The following spices are optional:
3 tablespoons green pepper corns
2 bay leaves
3 tablespoons mustard seeds
Fill up your fermentation jar with the onions and garlic cloves. If you are adding spices you can layer them throughout the filling.
Now pour the brine that you made in step 2 over the contents. Leave a one inch gap between the lid and the surface of the brine.
If you have an object with the right dimensions, you can place it on top of the floating onions and garlic, to weight them down under the surface of the brine. If this is not possible, do not worry.