Simple Wild Fermented Shallots Recipe

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Learn how to make wild fermented shallots with this easy and quick fermentation recipe! These shallots are crisp, juicy, umami, and tart. Enjoy these whole fermented shallots roasted in the oven with other vegetables, incorporated into loaves of bread, or slice them up and eat them raw in salads or on sandwiches.


  • 500 grams small shallots
  • 700 grams water
  • 30 grams sea salt


  1. Peel the shallots, keeping the root end intact. Lightly rinse the shallots in cool water.
  2. Dissolve the 30 grams of sea salt in 700 grams of water. 
  3. Add the shallots to the 1-quart mason jar, and fill the jar with the water and salt mixture.
  4. Place your fermentation weight in the jar and make sure the weight and all shallots are submerged in the salt brine.
  5. Place the mason jar lid on the jar and secure it closed.
  6. Allow for fermentation at room temperature for 5 weeks.
  7. During the first three weeks, expect a lot of carbon dioxide production. You will need to gently open the jar lid to let some of the gas out daily. At the 3 week mark, you should notice the bubbles decreasing and eventually stopping completely.
  8. Check the pH at five weeks to ensure it is below four. Once it is, store the shallots in the fridge. 


  • It’s best to set the fermentation jar in a glass baking dish to catch any liquid that seeps out while it’s bubbling.
  • The shallots will keep in the fridge for a year or two. 

Keywords: shallots, onions, fermentation