Wednesday, March 4, 2015
This is the fermented onion recipe we used.
Ingredients: for 1 quart and 1 pint
7 sweet onions
1 TBS salt
1 TBS mustard seeds
1 tsp ground cumin
2 TBS brine from our sauerkraut in the refrigerator
2 grape leaves
Directions: peel the onions and thinly slice using a mandolin.
Place in a large bowl with the salt working with your hands. Add the remaining seasonings and brine.
Press the onions into the mason jar until the jar is full
We use airlocks, so make sure the onions are covered with brine to the top.
We covered with a grape leaf to keep the onions from rising out of the brine.
Set aside for 7-14 days, making sure the onions are always submerged.
Store in the refrigerator with a tight lid for up to 18 months.