Probiotic-rich fermented onions recipe

I have a reputation for fermenting anything and everything. Most of the time it is a magical experience but sometimes it doesn't turn out so well. I have had many kombucha explosions, and cider failures but nothing tops the time I made my own yogurt.I had previously milked some goats leaving me with a fridge full of raw goat milk. Naturally I decided to make yogurt. Everything went well until I removed the incubated yogurt the next day. It was tasty, but a little lumpy so I decided to give the mason jar a shake to smooth it out. The bottom of the jar (yes the bottom. I still don't know how that happened) literally flew across the room spraying 1/2 gallon of raw yogurt along the walls, furniture and my roommates. I stood frozen, so shocked by what had just happened (raw yogurt is worth pure gold in my eyes) as my roommates were crying with laughter.Lucky for me, these failures have given me nothing short of motivation to tackle more advanced fermenting recipes. I’ve been wanting to ferment onions for a while and decided to give it a go a few weeks ago as I had some, purple sweet onions from the farm shop down the road. So I chopped, canned, topped with salt and whey and waited. I suspiciously kept an eye on them, hoping they would not spontaneously combust like the yogurt, because I just couldn't handle fermented onions on the wall.3 weeks later I opened the jar and saw a good sign. Bubbles. Lots of bubbles, and no mold.The smell was somewhat strange so I hesitantly tried a single slice on the onion and was pleasantly surprised. Much tastier than a raw onion, higher in vitamin C and contains lots of probiotics. If you are new to fermenting you simply must try fermented onions. They just might be my favorite condiment (and I don’t particularly like regular onions).The best part about these onions is that they only need to sit for 3-7 days. Compare that to sauerkraut that is meant to sit for weeks!Ingredients:2 organic purple onions1/2 tbs sea salt (I used cornish sea salt because, when in rome)small mason jarpurified water- chlorine and fluoride will inhibit the fermentation process to avoid using tap waterDirections:Chop onions into thin slicesplace in ceramic or glass bowl and sprinkle with saltlet sit for 20 minutes so the onions can sweatPlace 1/3 in a jar and press down with a flat bottom jar with a smaller diameter to remove air bubblesSeal with lidLet sit 3-7 days (depending on time of the year and temperature)Enjoy! Keep refrigerated after opening This recipe is shared at Real Food Forager & Love From The Kitchen