Onion Lacto-ferment - Made Sept. 21/22

 

- 13 Med. onions diced

- 1/2 of  a large zip-lock bag of chopped frozen Egyptian Walking Onions from my garden 

- 8 small/med. "wild" apples cored and chopped

- 35 leaves and stems of fresh sorel from my garden chopped

- the remainder of a green cabbage I've been using for awhile - about 3" in diameter chopped finely

- 2 Tbsp + 2 tsp. of Himalayan pink salt

I REALLY enjoyed the 2 batches of fermented onions I did last year...  They were especially useful in the spring and summer when the onions I could buy weren't so "good"... so this year I'm doing it again... a little differently though with Egyptian Walking Onions instead of Leeks and the addition of a few apples and sorrel...  The Egyptian Walking Onions have a wonderful onion flavor, but tend to be quite fibrous because it isn't practical to try to separate and peel the cloves which are about the size of a typical garlic.  I usually chop them finely with their peel, freeze them and then cook them with my meals and they work well this way... We'll see how they ferment...  The Walking Onions fermented well... but I won't be using them in the future because I didn't have room to plant them in my new garden...

I packed the mix firmly to the shoulder of 4 liter mason jars, then left them in the "warm" cupboard over my stove to begin their fermentation process.  With the dip in temperature that we've had, my warm cupboard wasn't so warm... so they've stayed there for a week.  However, they are now fermenting well, so I've moved them to the fridge to stabilize and be eaten...