If you open our fridge, we can pretty much guarantee that we always have a jar of lacto-fermented onions tucked somewhere. Fermenting onions transforms them into a silky, tangy, craveable condiment. And this golden combination of yellow onions with turmeric and black pepper is as gorgeous as it is utterly delicious.
Turmeric is the popular Indian spice the gives curry its yellow color. And due to its anti-inflammatory properties (owing to the active compound curcumin) it’s become a bit of a health world darling. And while the internet may be sipping golden lattes all day long we prefer our turmeric kick in onion form.
If you generally avoid raw onions, but like cooked onions, it’s great that fermentation makes them lose their harsh bite. The fermentation process causes the volatile sulfur in the onions to dissipate, making them easier to digest and even more nutritionally beneficial.
The natural sweetness of the onion, brought out through fermentation, is balanced by turmeric’s bitterness allowing the subtle ginger and citrus notes of the spice to come through. The finished onions are a gorgeous turmeric yellow, sweet, tangy and unbelievably flavorful.
New to fermenting? Check out our very own Fermented Vegetable Kit for everything you need to easily get started lacto-fermenting at home. Looking for more fermented onion recipes? Check out our Lacto-Fermented Red Onions Recipe.
Equipment
Ingredients
- 3 lbs yellow onions, thinly sliced
- 1 teaspoon turmeric powder
- 1 teaspoon black pepper
- 2 tablespoons kosher salt
- 1 cup water
Directions
In a large mixing bowl, combine your sliced onions, salt, pepper and turmeric. Massage onions for a few minutes until well combined. Turmeric will stain your hands so we recommend wearing gloves in this step.
Pack the onions into your fermentation jar. Add any liquid released from the onions.
Add fermentation weight and pour in water. The liquid will not cover your onions on day one. Questions about fermentation weights? Check out our Fermentation Weight Guide.
Top with lid and airlock (Need help? Check out our How to Assemble Airlock Video). Let ferment at room temperature out of direct sun light.
Check your onions the next day once the onions have had time to release some liquid. Top off fermenter with water so onions are fully submerged when weighted. Return lid and airlock and continue to let ferment at room temperature out of direct sunlight for 5-7 days.
Transfer finished turmeric onions to jars and move to the refrigerator. Fermented onions will keep refrigerated for at least 2 months.
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1 comment
Great recipe. Making another batch tonight.
Nick