Raw pickled ”Red onion”

Wild fermentation of red onion with bay leaves

Something crunchy with a sweet-sour taste – this is the red onion that has gone through wild fermentation. And the specific aroma of onions is almost imperceptible and I can eat at any time of the day without worries. Raw pickled red onions are a great addition to any salad or sandwich.

Raw pickled ''Red onion''
Raw pickled ''Red onion''
Raw pickled ''Red onion''

Red onions are an easily available vegetable and are found all year round in shops and farmers’ markets. Low in calories, but rich in the antioxidants Quеrcetin and Myricetin, Lutein and Zeaxanthin. That’s why I decided to make raw pickles from red onions by wild fermentation – this way all the useful ingredients of onions are preserved. And I liked the sweet and sour taste of fermented red onions so much that there is always a jar of “Red Onion” raw pickles in our fridge. I prepare the pickle often and in small quantities – so it is unlikely to spoil and be thrown away.

Raw pickled ''Red onion''
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Raw pickled ”Red onion”

Course: Food in jars, Recipes
Количество

550

грама
Подготовка

10

minutes
Готвене

20

minutes
Калории

220

ккал

Wild fermentation of red onion with bay leaves

INGREDIENTS

  • 550 g red onion chopped

  • 10 g rock salt
    can be replaced with any other salt

  • 5 g black pepper

  • 10 g mustard white seeds

  • 1 g bay leaves dry
    can be replaced with 3 g of fresh leaves

  • 350 ml. filtered water

  • 1 piece. glass jar of 1000 ml.

  • 1 piece. glass jar lid

  • 1 piece. pressing disc

  • 1 piece cotton cloth

  • 1 hair elastic new

COOKING INSTRUCTIONS

  • I peel the red onion bulbs from the outer dry skin, wash well and cut into circles about 0.5 cm thick. With a kitchen scale I measure the required amount of the recipe.
  • At the bottom of the glass jar I put 2 pcs. bay leaves, a little black pepper and mustard seeds. Then I put the red onion rings close to each other. I add between the layers of onion bay leaves, peppercorns and mustard seeds until the jar is full.
  • I add the required amount of salt and water to the top of the full jar. Carefully I place the pressure plate, and there must be water above it! I close the glass jar with the lid and turn it upside down several times to distribute the salt evenly. I remove the cap, place the piece of cotton cloth on top of the jar and tighten with a hair band.
  • I put the jar in a shallow bowl /in case of rapid fermentation, liquid may leak from the open jar/ and leave it in the kitchen in a dark and warm place to ferment. Periodically I put the cap on the jar and turn it upside down several times, because this distributes the salt and microorganisms evenly in the liquid for better fermentation.
  • Wild fermentation of red onions takes place at 18 ° C for 7 days. Then I close the jar with the lid and put it in the fridge – it can be stored for up to 1 month.

NOTES

  • Nutritional value per 100 g. product:
  • Energy value – 40 kcal
  • Protein – 1 g
  • Carbohydrates – 8 g
  • Fat – 0 g
  • Fiber – 2 g