2-3 large onions or 4-5 small onions, yellow or red, or both!
1 quart mason jar
3 tbsp sea salt
1. Slice onions as thin as possible. Place them into your jar and sprinkle salt as you go until the jar is full.
2. Pour distilled water up to 1-2 inches from the top and top with airlock and shake the bottle to dissolve the salt and let ferment in a cool place (50 F.) for one month.