Fermented onions with garlic

Ingredients for 1 servings:

• 4 m.-large onion(s), red and white
• 6 cloves garlic
• n. B. Dill
• 2 bay leaves
• 2 tsp, heaped peppercorns, black
• 4 allspice berries
• e.g. fennel greens, fresh (if available)
• 250 ml water
• 10 g sea salt or rock salt (natural and untreated without anti-caking agent)

Instructions

Working time approx. 10 minutes; Rest period approx. 3 days; Total time approx. 3 days 10 minutes

for a 0.7 l glass

Add the spices to the bottom of the jar and add the dill. Peel the onions and remove their outer skins, trimming off the ends, tops, and bottoms. Peel the garlic cloves and trim off the hard outer skins. Then layer the bulbs in different layers and pour on the brine (water and salt, previously boiled and cooled), then fill the jar to the top. The pickled goods should be well covered with water. Then place a glass weight or stones on top to weigh them down. Place the jar in a warm place for about 2-3 days so that the fermentation process can begin. You will know this is happening when bubbles start to rise. Monitor the process during this time. Open the lid every now and then to release any new gases. Then reseal the jar and continue monitoring it. Store the jar in a cool place, either in the cellar or in the refrigerator. After the first use, keep the jar in the refrigerator.