Lacto-Fermented Onion Pickle
Lacto-Fermented Onion Pickle
Description
Growing up, sliced raw onion was always served with meals in our Punjabi home. In boarding school, I discovered a quick-pickled version at my Punjabi Sikh friends' homes—an upgrade! This lacto-fermented take has complex flavors while staying crispy, sour, and sweet. Onions provide vitamins B6 and C, fiber, and quercetin, which may support heart health and have anti-cancer properties.
Ingredients
26 oz (735 g) MAKES
- 2 Tbsp (30 g) Himalayan pink salt
- 2 cups (500 ml) water, filtered or boiled and cooled
- 3 Tbsp local honey
- 2 Tbsp (30 ml) apple cider vinegar, with the mother
- 2 cups (175 g) onions sliced medium to thick
- 1 tsp red chili powder
- 1 Tbsp black peppercorns
- 2 to 3 whole dry red chiles
- Small piece of beet, peeled (optional)
Directions
-
Step 1
Make a basic brine by completely dissolving the pink salt into the filtered water. -
Step 2
Add the honey and apple cider vinegar. -
Step 3
Fill up a sterilized or well-cleaned glass jar up with the sliced onions and spices. Add the beet if using. Pour all of the brine over the onions. -
Step 4
Close the lid and let the jar of onions ferment at room temperature for about 7 days. Open the lid daily to release carbonation. You can start tasting it after 4 days — once the fermentation is complete to your liking, store in the refrigerator. You can ferment this for as long as 21 days.
About the author
Moina Oberoi
Moina Oberoi is a chef and entrepreneur working with organic, sustainable, and Ayurvedic foods. She is the founder and MD of India’s first kefir manufacturing company, MO’s Superfoods.
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