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Categories:Viewed: 55 - Published at: 4 years ago
Ingredients
- 1 liter water (unchlorinated if possible)
- 1 tablespoon fine sea salt
- 1 clove garlic
- 2 sprigs dried herbs like taragon, dill or thyme
- 2 teaspoons mustard seeds
- 5-6 red onions - finely sliced
Method
- Make a brine with the salt and water. If the salt is fine enough it will dissolve by stirring.
- Pop the garlic, mustard seeds, sprigs of herbs into the jar.
- Pour the brine over the onion, leaving some room- a couple of inches- between the brine and the lid.
- Weigh down with whatever you have at hand to keep the onions under the brine - lever down with something like a whole small apple, or fermenting weights, another onion cut in half to hold them down. (Or just keep an eye on it)
- Leave to ferment on your bench for 5 days - taste and if not sour enough then let sit longer. When it's to your liking, take out the weights and pop into the fridge.
