Add 1 teaspoon of black peppercorn, 1300 grams of thinly sliced onions, and 200 grams of cubed beetroot to a clean 2 litre fermentation jar.
In a separate container, mix 2 tablespoons of sea salt into 600 ml of water and stir until completely dissolved to make the brine.
Pour the brine into the jar, ensuring all the ingredients are fully submerged.
If the onions do not fit all at once, pour in the brine, wait for 1 hour until the onions soften, then add the remaining onions and press them down.
Place a glass weight inside the jar to keep the vegetables fully submerged under the brine.
Close the jar with a grommet lid, attach the airlock, fill the airlock halfway with water, and seal it shut.
Allow the onions to ferment at room temperature for 5 to 7 days. Check daily to ensure they remain submerged, pressing down if needed.
Start tasting from day 5 onwards. The onions are ready when they become translucent, develop a beautiful pink hue, lose their sharp bite, and take on a pleasant tang.
Once fermentation is complete, remove the glass weight, airlock, and grommet lid.
Replace with a regular storage lid and refrigerate the jar. They can be stored in the refrigerator for up to 1 month.
Your fermented onions are now ready to enjoy—tangy, crisp, and gorgeously blushed!
💡 Why This Works
This recipe combines naturally sweet onions and earthy beetroot with probiotic fermentation to create a flavorful, gut-friendly pickle. The salt brine draws out moisture, creating the perfect environment for good bacteria to thrive while keeping harmful microbes out. As the onions ferment, they soften, develop tanginess, and take on a vibrant pink hue from the beetroot—all without vinegar or artificial additives. It’s a simple, hands-off method that delivers both taste and health benefits.
