Ingredients:

• Filtered water
• ¼ t. culture (½ pkg. Cutting Edge cultures)
• 1 t. sugar
• 5 medium or 9 small red onions, peeled and sliced
• ¼ c. Sucanat
• 2 t. sea salt

Directions:

1. Place ½ c. filtered water in a glass measuring cup and add the sugar.
2. Add the culture and stir until dissolved. Let sit from 5 to 15 minutes.
3. Place onions in a ½ gallon glass container that can be securely sealed.
4. Add the Sucanat and salt.
5. Add the culture and fill the container with filtered water, leaving 2 to 3 inches of headspace to let the onions bubble and expand as they ferment.
6. Seal the container and let sit on your kitchen counter, out of direct sunlight, for 5 days.
7. Check onions every day to make sure they are fully submerged. Push down as needed. If mold forms, take out moldy onions and push rest back under the water.
8. After 5 days, refrigerate onions.

Note: Can be stored up to 9 months.

Servings: 1/2 Gallon