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Fermenting Onions: 3 Delicious Combinations

Fermenting Onions: Bay Onions

Ingredients: 500g red onions, 5g peppercorns, 1 tablespoon salt, 2 bay leaves, and 500ml water.
Accessories: 700ml swing glass or preferably a glass with a fermentation attachment.

  1. First, cut the onions into thin strips.
  2. Then stir the salt into the water in a bowl until it has dissolved.
  3. Next, the bay leaves and peppercorns are placed in the swing glass and the sliced onions are placed on top.
  4. Finally, pour in the salt water and screw the fermentation attachment on top. Leave the jar in the dark for about 2 weeks at room temperature.
  5. After this time, you can enjoy the onions very well for grilling.

onion topping

Ingredients: 1kg red, sliced onions, 1 ball, diced beetroot, 20g salt, 1 chili, 1 tsp coriander seeds.
Accessories: 1L swing glass + weight or 1L fermentation glass.

  1. Mix the sliced onions with the diced beetroot with the remaining ingredients.
  2. Knead everything until enough brine is formed.
  3. Put everything in the appropriate jar and let the onions ferment in the dark at room temperature for at least 4 weeks.
  4. This combination is also great in a salad.

Easy Fermented Onions

Ingredients: 750g onions, 20g salt.
Preparation: 1L swing glass or fermenting glass.

  1. Slice the onions in the finest setting.
  2. Then knead the onion mixture with the salt until the liquid comes out.
  3. Finally, put the mixture in a swing glass and weigh it down or in a fermenting glass and leave it in the dark at room temperature for at least 2 weeks.
  4. The fermented onions are then also suitable for further processing in spreads.
  5. Add 200g Camembert, 20g butter, and 50g cream cheese and spices to taste the onions (about 1 small onion) and mix everything to a smooth mass.
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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