Ingredients:
Onion
Salt
(Water)
Slice onions thinly
Weigh and calculate 2% of the onion weight
Mix onions with the calculated amount of salt and put in a clean glass jar
Press hard, so no air remains in between the onions
Leave to stand for maybe 10-15 minutes, then press again and check if the onions are covered in liquid.
If not, then add a little 2% salt solution till they are.
The onions need to be submersed
Fill a plastic bag with a 2% salt solution to put in the jar, on top if the onions to prevent them from floating.
Cover and leave for 10+ days.at room temperature
Taste (use clean fork/spoon) and once they are no longer salt, but more acidic, you can move them to the fridge, or leave them out for longer
Notes:
Mine were still only salty after 7 days,
Still saly, but slightly sour after 10 and hopefully sour at next tasting
The plastic bag to keep them down holds a salt solution as a precaution. Just in case the bag leaks or breaks
A jar with airlock works great, but is not necessary
Onion
Salt
(Water)
Slice onions thinly
Weigh and calculate 2% of the onion weight
Mix onions with the calculated amount of salt and put in a clean glass jar
Press hard, so no air remains in between the onions
Leave to stand for maybe 10-15 minutes, then press again and check if the onions are covered in liquid.
If not, then add a little 2% salt solution till they are.
The onions need to be submersed
Fill a plastic bag with a 2% salt solution to put in the jar, on top if the onions to prevent them from floating.
Cover and leave for 10+ days.at room temperature
Taste (use clean fork/spoon) and once they are no longer salt, but more acidic, you can move them to the fridge, or leave them out for longer
Notes:
Mine were still only salty after 7 days,
Still saly, but slightly sour after 10 and hopefully sour at next tasting
The plastic bag to keep them down holds a salt solution as a precaution. Just in case the bag leaks or breaks
A jar with airlock works great, but is not necessary
