Ingredients
Equipment
Method
Preparation: Setting Up for Success
- Choose an appropriate-sized mason jar (e.g., 16 oz wide mouth style) to fit the sliced onion. Place the mason jar on your kitchen scale and tare it to zero out the weight.
Brine Calculation: The Heart of Fermentation
- Fit the sliced onion into the mason jar and pour in enough water to cover the onions. Note the total combined weight in grams of the onion and water.
- To determine the salt needed, multiply the combined onion and water weight by 0.02. For example, 800 grams combined weight requires 16 grams of salt (800 x 0.02 = 16).
Mixing & Infusing: Adding the Twist
- Tare the scale again and add the calculated amount of sea salt in grams. Add 1/4 teaspoon of gochugaru or red pepper flakes to the jar. Secure the lid and shake well to dissolve the salt and distribute the chili flakes evenly.
Submergence & Environment: Crucial Steps
- Ensure the onions are completely submerged using fermentation weights, small ceramic bowls, a smaller mason jar, or a glass shot glass. Avoid using plastic bags or Tupperware.
- Leave the ferment at room temperature (65-75°F / 18-24°C) away from direct sunlight for 4-7 days. Check daily to ensure submergence and gently open the lid (burp the jar) to release built-up carbon dioxide pressure, then close tightly.
Completion & Storage: Enjoying Your Creation
- Once the onions are delightfully tangy and sour, transfer the jar to the refrigerator. This halts the fermentation process, and your fermented onions will keep for a very long time.
Nutrition
Notes
For optimal results, use fresh, firm onions and a precise kitchen scale for salt measurements. Keep onions submerged throughout fermentation to prevent mold. Burp jars daily. Nutrition information is estimated based on common ingredients and serving sizes and may vary.