It is important to note that instead of table salt in this recipe uses the sea salt, Himalayan salt.
- 2 kg of peeled onion
- 1 liter of clean water
- 5 gr. salt
- A handful of garlic, peeled
- Spices: coriander, black pepper, chili
- A few glass jars with lids
First, dissolve the salt in the water. Place the onions in a jar, then pour, leaving about 2 cm free place on the top. Cover the jars.
Keep it at room temperature and open the cover on a daily basis the first two weeks. After that, open it every other day.
The fermentation process usually takes 1-2 months.
As you can see, this process is extremely simple, economical, and healthy. Fermented foods can be kept like this for months, and provide a wealth of health benefits.