Lacto-Fermented Onions in Dark Soy Sauce

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Carefully peel the small onions. Leave them whole and only trim the root end slightly.

Step 2

Rinse the onions briefly under cold water and pat them dry.

Step 3

Place the onions into a sterilized glass jar.

Step 4

Pour the active water kefir starter over the onions.

Step 5

Immediately add the dark soy sauce until the onions are fully submerged. Use a fermentation weight if needed to keep them under the liquid.

Step 6

Close the jar loosely (or use an airlock system) to allow gases to escape.

Step 7

Let the jar ferment at room temperature (18–22°C) for 5 to 10 days. Burp the jar daily to release pressure and start tasting after 5 days.

Step 8

Once the desired flavour is achieved, seal the jar tightly and store it in the refrigerator.