Easy Fermented Red Onions

A simple, gut-friendly staple you’ll want to add to everything. I’ve been making these more and more lately. They’re so simple, full of tangy flavour, and brilliant for gut health. I usually make two jars at a time and always have them on hand—ready for salads, grain bowls, eggs, wraps, or even as a side on a simple lunch plate. The best part? Once the onions are gone, the leftover juice makes a delicious base for dressings. You can also experiment by adding extras like black peppercorns or bay leaves. This recipe pairs beautifully with our recent podcast on gut health with Dr Emily Leeming, and is a great step toward nurturing your second brain—the gut.