Recipe: Miso Fermented Red Onions

Add an umami tang to red onions. Elevate a sandwich, enliven a salad, or enjoy as a twist on pickled onions.


  • 2 medium red onions
  • 2 Tbsp. red miso
  • 1 tsp. salt
  • Additional brine made with 1 teaspoon salt and 1 cup water (optional)


  1. Slice onions thinly and place in a large mixing bowl.
  2. Massage in miso and salt and let sit for 20-30 minutes.
  3. Spoon salted onions into a 1-quart glass jar. After each scoop, compress onions with a Cabbage Crusher or similar device to compact the onions and release the liquids.
  4. Weigh onions down below the brine, adding additional brine to cover if necessary.
  5. Ferment for at least 1 week. A longer fermentation will yield a more mild flavor.

At A Glance

PREP: 7 days, 5 minutes
COOK: 40 minutes
TOTAL: 7 days, 45 minutes
YIELD: Makes 1 quart.