Spring is the season for onion-family vegetables such as ramps, purple scallions, garlic, etc. You can find Organic fresh ones in various stores and markets.
Recipe:
- With Sea salt and lemon juice
Fill 2/3 of a pint-size mason jar with the onion of your choice. Add 1 1/2 teaspoons of sea salt and the juice of 1 whole lemon. Close the lid and shake until the onions are thoroughly covered with the juice. Let it set at room temperature for 2 weeks, then place the jar in the refrigerator and ferment for at least 6 months. You can open the jar and check the taste, then close the lid and continue fermenting until the onions reach the flavor you like.
- With Miso, fermented longer than 3 years and (non-pasteurized). Please make sure that you are not allergic to soy. This may not be suitable for a severe GAPS person.
Fill 2/3 of a pint-size mason jar with the onion and add 2 Tablespoons of Miso. Mix using clean hands until the onions are thoroughly covered with Miso. Let it set at room temperature for 1-2 days, then place the jar in the refrigerator and ferment for at least 6 months. You can open the jar and check the taste, then close the lid and continue fermenting.
Onions are health-boosting foods and natural medicines. When sick and have low appetite or digestive problems, sip some miso-fermented scallions soup (pour hot water or bone broth over the fermented scallions) or eat a few pieces of fermented ramps. They will support your healing!
I suggest you eat them only after they are fermented thoroughly. Half-fermented onions are difficult to digest and taste too sharp.