Lacto-fermented Pearl Onions

 

Besides being delicious, these little onions, when lacto-fermented, are poppable probiotic-rich shots of immune booster.


Ingredients

  • Sea salt
  • 2 tablespoons mustard seeds
  • 2 tablespoons black peppercorns
  • 2 pounds pearl onions
  • 2 bay leaves
  • 2 sprigs tarragon
  • Black currant or grape leaves (1 or 2)


Instructions

  1. Make a brine by mixing 1-1/2 teaspoons of sea salt into 1 quart of unchlorinated, filtered water. Shake to dissolve and put the brine in the refrigerator.
  2. Mix the mustard seeds with the peppercorns in a little bowl, and set it aside.
  3. Peel the pearl onions carefully and rinse them thoroughly in cold water.
  4. Sprinkle a bit of the mustard/peppercorn mixture into the bottom of a clean quart jar. Add a layer of onions. Fill the jar by layering onions and sprinkled-in layers of the spices.
  5. Once the jar is full, slide the tarragon and bay leaves into the jar, against the sides.
  6. Pour the chilled brine over the onions and spices, filling the jar to 1 inch below the rim. Cover the onions with the grape or currant leaves, and you can place a glass or ceramic weight on top of the leaf or leaves, if you’d like.
  7. Seal the jar tightly with the lid or airlock and set it on the counter to ferment away from drafts and direct sunlight for about 2 to 3 days, or until it begins to get bubbly.


When the brine begins to get cloudy, move the jar to cold storage (cellar or refrigerator) and the onions will be fully ready to eat in six weeks. (You can eat them before then if you’d like.)

 


                                                
   
pearl onions


Related Articles & Recipes

 

Related Products

Harch Fermenting Crock Fermenting Crocks
Caldwell Vegetable Starter Culture Caldwell's Vegetable Starter Culture
Wild Fermentation Sandor Katz Book Wild Fermentation

Free eBook Library Access & Weekly Newsletter


Sign up today for free access to our entire library of easy to follow eBooks on creating cultured foods at home, including Lacto-Fermentation, Kombucha, Kefir, Yogurt, Sourdough, and Cheesemaking.
  • Library of eBooks for making your own cultured foods
  • Weekly newsletter filled with tips & tricks
  • Expert advice articles, recipes, and how-to videos
  • Join 150,000+ other health-conscious readers
  • We never share your information!
first name last name email address