Turn these red onions into fermented onions with just salt brine; spices are optional. Fermented onions are a delicious and nutritious way to support gut health. Packed with probiotics, the bacteria found in fermented onions can help to build up a healthy digestive system.

The fermentation process also releases antioxidants, vitamins, and minerals that are beneficial for overall health especially during the winter months when we may require more.

Unlike traditional canning methods, fermented onions don't require any special equipment or skills. The process is simple as we will show in the video. In less than a week, your fermented onions are ready to eat and you can use them in cooking, salads, on meats, and more.

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00:00 Introduction to fermented onions
00:30 Peel two Red Onions
00:40 Slice into ½ inch slices
00:56 Put into an OXO Square Grid Chopper
01:24 Fill the chopped onions in a 2 Qt UV Jar
01:38 Add peppercorns or other spices
01:50 Add 4 Cups of filtered water, 2Tbs of Sea Salt dissolved, boiled, and cooled
02:11 Add the brine, let settle, and add more brine up to 1 inch to the top
02:19 Add glass weight and push down hard
02:30 Add more brine to the very top of the jar
02:42 Put silicone lid and metal ring on Jar
02:52 Put a dish under the jar to catch overflow as it ferments
03:02 Let sit on the counter for 5-10 days depending on the weather
03:12 After fermenting, remove silicone and replace it with a Ball Non-Leak Lid
03:22 How to use fermented onions in cooking