Simple Onion Relish

Experience the tangy and flavorful delight of fermented onion rings with this simple and versatile recipe. Fermenting onions not only enhances their natural sweetness but also adds a delightful pickle-like tang without the strong acidity of vinegar. These fermented onion rings can elevate your dishes, whether used as a condiment, topping, or ingredient in various culinary creations. With a few key ingredients and the process of fermentation, you can enjoy the complex flavors and probiotic benefits of these homemade fermented onions.

Yield: About 2 quarts
(Fermentation vessel: 2 quarts or larger)

INGREDIENTS:

• 5 large onions
• 1–1½ tablespoons unrefined sea salt
• 1 tablespoon mustard seed
• 1 teaspoon ground cumin
• 1 tablespoon sauerkraut brine (from your stash in the fridge)

INSTRUCTIONS:

1. Prepare and season the onions.
2. Use a stainless steel knife to trim the onions by making shallow, cone-shaped cuts on both ends.
3. Peel away the papery outer layers of skin and remove any damaged or discolored layers.
4. Thinly slice the onions crosswise into rings using the same knife or a mandoline. Transfer the sliced onions to a large bowl.
5. Sprinkle 1 tablespoon of salt onto the onions and use your hands to work it in. Taste and add more salt if needed to achieve a balanced, salty flavor. Add the mustard seed, ground cumin, and sauerkraut brine to the bowl.
6. Transfer to fermentation vessel.
7. Press the seasoned onions into a jar or crock, ensuring they are tightly packed.
8. As you press the onions, more brine will release, and you should see the brine covering the onions.
9. Place a quart-sized ziplock bag on top of the ferment. Press the plastic down onto the surface of the onions, and then fill the bag with water. Seal the bag, which will act as both a follower and a weight, keeping the onions submerged.
10. Start the fermentation process.
11. Place the fermentation vessel on a baking sheet and set it aside in a location nearby, away from direct sunlight, at a cool temperature.
12. Allow the onions to ferment for 7 to 14 days.
13. Check the ferment daily to ensure the onions remain submerged in the brine. If needed, press down on the onions to bring the brine to the surface.
14. While a harmless scum may appear on top, remove any mold if you see it.
15. Test it for readiness.
16. After 7 days, you can start testing the ferment. The onions will be ready when they turn translucent, lose their sharp bite, and have a pickle-like taste without the strong acidity of vinegar.
17. Begin the storage process.
18. Transfer the fermented onion rings to jars, leaving as little headroom as possible.
19. Press the onions down under the brine, ensuring they are fully submerged.
20. Tighten the lids on the jars.
21. Store the jars in the refrigerator.
22. These fermented onion rings will keep for up to 18 months when refrigerated.
23. Enjoy the depth of flavor and tangy goodness of these homemade fermented onion rings. Use them to elevate your sandwiches, salads, tacos, or any dish that could benefit from a burst of tangy and probiotic-rich goodness.