Ingredients
- 200 Grams Chopped Red Onion
- 5 Grams Sea Salt
- 100 Grams Raw Apple Cider Vinegar
- 200 Grams Sauerkraut Brine
- the juice of one small lime
- Mustard Seeds or peppercorns
Instructions
- Wash your fermentation equipment (jar, weight and lid)
- Peel then wash your red onions in cool water. Using a knife, slice your onion to desired thickness.
- Place your kitchen scale on the counter. Turn it on and set it to weigh in grams.
- Place a mixing bowl on your kitchen scale and tare/zero* the scale.
- Add chopped onion into the bowl on your scale until the scale reads 200 grams.
- Remove the bowl from your scale and set aside. Place your empty, clean mason jar on the scale, and tare/zero the scale. Make sure your scale is still set to grams and add 200 grams of Sauerkraut Brine and 100 grams of apple cider vinegar to the jar. Add the juice of one small lime
- Add the 200 grams of onions from your bowl, into the mason jar.
- Place a small bowl on your scale and tare/zero the scale. Weigh out 5 grams of salt. Then add the 5 grams of salt to the jar of onions.
- Add in about a teaspoon of mustard seeds or peppercorns (optional).
- Place your standard mason jar lid on the jar, and secure. shake the jar vigorously for 2 minutes.
- Leave at room temperature for 8 to 24 hours, stirring the onions a couple of times, then refrigerate.
- Refrigerate for at least 1 hour before serving.
