Fermented Spicy Red Onions

Fermented Spicy Red Onions with Oregano

Fermented onions can be a bit controversial — mainly because of the smell during the fermentation process… let’s just say it can get strong 😄

Buuut, they’re so worth making, in our opinion. They’re easy to add to all kinds of dishes, and the flavor is just fantastic.

Are you team love fermented red onions or team I’m done, no more onions for me? 

This red onion ferment comes out tangy, slightly spicy, and full of flavor after just a few days. The oregano adds a subtle herbal note that works really well with the onions and jalapeño. Super easy to make! 

Ingredients:

• 1 large red onion, sliced
  
• 1 jalapeño, sliced (remove seeds for less heat)
  
• 2 fresh oregano sprigs
  
• 2 cups dechlorinated water
  
• 12.5 g iodine-free salt (2.5% brine, ~2 tsp)

Tools:

• 32 oz Mason jar
• Complete Fermentation Kit
• Tough Bands
• Tough Tops

Instructions:

1. Wash your ingredients and tools.
2. Slice the red onion and jalapeño.
3. Add oregano sprigs, red onion slices and jalapeno slices to the jar, pressing down every few layers with the Pickle Packer.
4. Make the brine by combining the water with salt in a separate Mason jar. Mix the salt with water until fully dissolved.
5. Pour the brine over the onions until everything is fully covered. Leave about 1-2 inches of headspace.
6. Add the Pickle Pebble weight to keep all ingredients submerged. Cover with the Pickle Pipe and secure your jar with Tough Band.
7. Ferment at room-temperature, out of direct sunlight for 3-5 days or longer, depending on your preference.
8. Once the flavor is to your liking, remove the Pipe and the Pebble, replace these with Tough Top lid and transfer the jar to the fridge. Enjoy!

How To Use These:

• tacos and wraps
  
• sandwiches and burgers
  
• grain bowls and salads
  
• eggs or avocado toast

Happy fermenting!!