Lacto-Fermented Red Onions


These lacto-fermented red onions not only taste delicious on hotdog, burger and taco but it’s also packed with gut-promoting living food.

Out of stock

SKU: LFRO Category:


This traditional fermented red onions is made with red onions, cooked filtered water and sea salt. Due to the wild and lacto-fermentation, the fermented red onions and brine became naturally blush pink rose in color. Our handcrafted lacto-fermented red onions is tangy, sweet, salty and crunchy.

The lacto-fermented red onions is fermented in glass vessels (no plastics) and bottled in glass jars. To maintain the utmost living goodness of probiotics in fermented food, all our raw ferments are unheated and unpasteurised.

It’s delicious with a hotdog, burger, taco, sandwich, sausage, egg, cheese, salad and even mashed potato/sweet potato. As it’s a living food, make sure that the foods that you’re adding to the lacto-fermented red onions are not hot. Our naturally lacto-fermented red onions is paleo-friendly, keto-friendly and vegetarian-friendly.

Ingredients: Red onions, cooked filtered water and sea salt.

Net weight: 210g
Packaging: Glass bottle
Shelf life: Consume within 6 months (opened & refrigerated) or 1 year (unopened & refrigerated). Fermented food will last beyond the recommended best by date as long as you keep its environment as is.

1. How do you store an unopened/opened jar of lacto-fermented red onions?
Lacto-fermented red onions can be kept at room temperature as the red onions are naturally preserved through fermentation. At room temperature (warm), fermentation is accelerated and the red onions will ripen faster (gets sourer) and gas may build up. In the refrigerator (cold), fermentation is slowed down. Either storage way is fine but we suggest storing the unopened/opened jar in the refrigerator to allow the lacto-fermented red onions to ripen slowly.

2. The lacto-fermented red onions jar that I received is leaking / difficult to open the lid / overflows when I open it. Is this normal?
First of all, these are the natural behaviors of fermented food, not only lacto-fermented red onions. When you received the fermented red onions, the bottle has been at a warm temperature for some time (how long depends on the delivery mode). As the fermentation process is more active in warm weather, there may be a build-up of CO2 that pushes the fermented red onions and brine to the top of the bottle and cause leaking during delivery and/or when the jar is open for the first time, it may overflow. The pressure may also cause the lid difficult to open.

We recommend refrigerating the bottle upon receipt for a couple of hours. Then, open the bottle carefully over a large plate/bowl to contain overflow brine – if any. You can drink the brine as it has the same goodness. If you still have trouble opening the bottle, kindly contact us.

3. What type of utensil can I use to scoop the lacto-fermented red onions?
Use a spoon or fork made from wood, bamboo, ceramic or glass. Always use a clean and dry utensil and please don’t double-dip. In the glass jar, make sure you press down the red onions so that it’s submerged in the brine. This brine will protect the lacto-fermented red onions from being exposed to oxygen and mould.

4. How much lacto-fermented red onions should I eat and how frequent?
Personally, I go for 4-6 rings of lacto-fermented red onions per day. Depending on what I pair it with, it can be less or more. At times I would eat it every day for a period and sometimes less frequently. I would also take some when I need the extra gut health boost or to relieve indigestion. If you’re new to the world of fermentation, I would advise starting in small quantities to introduce your digestive system to this living food and to get used to the taste.

*Note: Our ferments will vary in taste, texture and color with each bottle and batch (the nature of wild & lacto-fermentation). Keep refrigerated.


There are no reviews yet.

Be the first to review “Lacto-Fermented Red Onions”

Your email address will not be published. Required fields are marked *

You may also like…