It’s no secret that I am obsessed with fermented foods. If you follow me on Instagram you’ll know that I talk about the gut healing benefits a lot. So it makes sense (to me at least) to eat a lot of fermented foods at a time like this. And while pickled onion is not strictly speaking a fermented food, I have found a way of fermenting them. So I have the quick, easy pickled onion and the slightly more time consuming lacto-fermented option.
Pickled onions are more commonly preserved in vinegar today. Instead of being full of raw enzymatic action as they are when they are truly cultured, the vinegar-preserved onions do not contain live enzymes or probiotics. So if you’re looking for the health benefits of a fermented onion it’s worth trying the cultured onions.
The Quick, Easy Pickled Onion
- 1 red onion, finely sliced (the red onion gives the finished product a beautiful pink hue)
- 1/2 cup red wine vinegar
- 3 Tbs white vinegar
- 1 1/2 Tbs salt
- 2 tsp white sugar
Bring the onion, red wine vinegar, white vinegar, salt, and sugar to a boil in a saucepan over medium-high heat.Remove from heat and allow mixture to steep until the onion is tender, about 20 minutes.Cool completely before serving.
Lacto-Fermented Pickled Onion
- 2 red onions, finely sliced
- 2 cups water
- 1 Tbs salt
Prepare the bring by dissolving the salt in water.Place the onions in a jar and pour the brine over the onions, leaving 2 to 3cm headspace.If necessary, weigh the onions down under the brine to keep them submerged.Cover the jar with a tight lid (preferably an airlock lid).Culture at room temperature until the onions have the desired flavor and texture.Burp daily to release excess pressure.Once the onions are finished, move to cold storage.