Chop the onions and add them to a quart mason jar. I like to chop mine into half moons.

Add two tablespoons of an unadulterated salt into a separate quart jar.

Boil water. Dissolve the salt by pouring boiling water into the jar with the salt.

I like to fill the quart jar with the salt ¼ of the way full with boiling water, stir the salt until it dissolves, and then fill the rest of the quart jar with cold water or ice. This is to cool down the boiling water enough so it’s safe to pour over the vegetables right away.

After the salt water brine is room temperature, pour it over top of the chopped onions in the mason jar.

Place a fermenting weight on top of the onions and ensure that they are completely below the brine.

Place a loose lid on the jar and leave it on the counter for about a week. After a week or so, taste an onion and see if you like the flavour.

If you do, remove the weight, tighten the lid, and store the onions in the fridge for 2-3 months. If you would like them more fermented, simply replace the weight and leave them on the counter for a few more days.