These make a great tangy, crunchy accompaniment to anything from a curryto a burger or sandwich. Onions are also a great source of prebiotic fibre (food for our gut bacteria), and they go a lovely shade of bright pink, making them look as cool as they are good for you. Fermentation is a great way to preserve veg you can't use yet, and it gives it a neat nutritional boost too. 


  • 1 large or small red onions, sliced 
  • 1 bay leaf 
  • 250 millilitres salt brine (5g Himalayan Pink or good quality sea salt and 250ml of filtered water)  

 Makes 1 X 500 millilitre jar 


  1. Peel and slice the onion into think rainbows.  
  2. Pack the onions into the jar and add the bay leaf. 
  3. Make your brine solution by dissolving the salt in just enough boiling water and top up to total 250 millilitres with cold filtered water. Pour the brine over the veg 
  4. Use the onion skills and off cuts to cover and weigh down the onions, then seal the jar.  
  5. Allow the onions to ferment for 1-2 weeks before tucking in. The brine will go cloudy and fizzy as the onions ferment. 
  6. Store in the fridge and eat within 2-3 months.  

Food savvy tip:

Don’t’ get rid of your brine! You can use it to flavours salad dressings or soups and can even be used to kickstart another ferment.  

Hungry for more?

If you want to dip your fingers into some more fermenting, try our fermented carrot stick recipe