Pickled Onions in Shoyu

• 1-2 onions
• 1 part of shoyu (soy sauce)

  4 parts water

• 1 cabbage leaf, whole

Slice the onion/s into rings. If you don’t enjoy the sharp taste of raw onion, quickly blanch them in boiling water, immersing and removing them within seconds.

Separate the rings and fill a jar with them, pressing in as many as possible.

Cover the onions with a cabbage leaf at the top of the jar, or otherwise ensure that the onions are not exposed to air.

Add the shoyu-water mixture to cover the onions and cabbage.

Place the open jar on a plate to catch liquid that will be naturally expressed in the fermentation process. This liquid can be put back or used in a dressing.

Let the open jar of onions sit for 3 to 5 days at room temperature. After that close the jar, opening it each day over 5 days for just 2 or 3 seconds to let out gas.

Close and refrigerate for 10 more days and they will be ready to eat.

Special note from Aunt Tianne: Do not overeat pickles! 2–3 tablespoons a day according to your appetite is plenty.🥄 Eet smakelijk! Bon appetit!