Step 1

In a large mixing bowl, combine your sliced onions and salt. Massage onions for a few minutes until well combined and onions begin to sweat and soften.

Step 2

Pack the onions into your fermentation jar. Add any liquid released from the onions.

Step 3

Add fermentation weight and pour in water. The liquid will not cover your onions on day one. Questions about fermentation weights? Check out our Fermentation Weight Guide.

Step 4

Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature out of direct sun light.

Step 5

Check your onions the next day once the onions have had time to release some liquid. Top off fermenter with water so onions are fully submerged when weighted. Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days.

Step 6

Transfer finished pickled red onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.