First we lacto-ferment finely sliced red onions with salt for several weeks. Then when they’re at the perfect point of acidity, flavour and texture, we add a delicate pickle juice to slow fermentation, and to lift and freshen the onions. The onions are more palatable than a pickled onion, which are usually very 'vinegary'. They have a low acidity, a hint of sweetness, and more onion flavour. These are very versatile, we use them to bring a note of acidity to sandwiches, salads, burgers, sharing boards, serve with cheese or charcuterie and many more...
Ingredients: Red onions, coriander seeds, black peppercorns, sea salt, cider vinegar, water, raw sugar.
Sizes: 315g, 1kg & 2.1kg