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Miso Fermented Red Onions

Pickling onions in miso gives them a more savoury taste. The longer the onions ferment, the milder their pungency. You can preserve them this way, have them ready to hand quickly and can use them to enliven soups, salads and sandwiches. The video is shorter this time to "speed things up". :) ---------------------------------------------------------------------- Ingredients: (1) Miso Paste: 3 tbsp. barley miso (mugi miso) 2 tsp. salt 40ml water (2 ) Pickled Onions (2 jars à 580 ml): 5 medium red onions 2 tbsp. miso paste 60ml water Preparation: 1. Cut the onions into halves, peel them and cut thin slices. Place in a large mixing bowl. 2. Prepare a thick paste from miso, salt and water. 3. Massage the miso paste into the onions and let sit for a few minutes. 4. Spoon onions into a glass jar and compress with a cocktail muddler or a similar device to compact the onions and release the liquids. Adding additional water to cover if necessary and close the jar with a lid. 5. Culture at room temperature for at least one week. A longer fermentation results in a milder taste and softer onions. If using a tight lid, release excess pressure daily. 6. Once the onions have the desired flavor and texture, put a tight lid on the jar and move to cold storage. ----------------------------------------------------------------------- #onions #fermentation #miso