Basic brined onions from Japanese Pickled Vegetables: 129 Homestyle Recipes for Traditional Brined, Vinegared and Fermented Pickles (page 29) by Machiko Tateno

  • kosher salt
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  • pearl onions
  • Serves : 2 lbs [1 kg]

  • EYB Comments

    Onions ferment for 2 weeks in a cool, dry place. Soak in water for 4 to 5 hours before serving to reduce salt. Can substitute coarse sea salt for kosher salt.

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  • Eat Your Books

    Onions ferment for 2 weeks in a cool, dry place. Soak in water for 4 to 5 hours before serving to reduce salt. Can substitute coarse sea salt for kosher salt.

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