Fizzy Pink Onions
These fermented onions make a great tangy, crunchy accompaniment to anything from a curry, to a burger or sandwich. They go a lovely shade of bright pink which makes them look as cool as they are good for you. This is a great way of preserving ingredients for future use when you have a glut of onions. It’s also a good way to use up any spare onions, or even to cut off a green shoot and give them a new lease of life.
Makes one jar.
Ingredients
2 red onions, sliced
1 bay leaf
250 millilitres salt brine (5 grams Himalayan Pink or good quality sea salt and 250ml of filtered water)
Method
Peel and slice the onion.
Pack the onions into the jar and add the bay leaf.
Make your brine solution by dissolving the salt in just enough boiling water and top up to total 250 millilitres with cold filtered water. Pour the brine over the onions.
Allow the onions to ferment for 1 to 2 weeks before tucking in. The brine will go cloudy and fizzy as the onions ferment.
Store in the fridge and eat within 2 to 3 months.
Food savvy tip
You can ferment a variety of fruit and vegetables to preserve for future use.
Recipe provided by food writer and stylist, Nina Foster of Natural Chef.
