Lacto-Fermented Sumac Onions

Recipe Description:

I first tasted sumac onions at my first visit to a Persian restaurant. Right away, I was hooked and was putting these sour marinated onions on everything, with extra sumac shaken on. Love that stuff! Since then, I have been wanting to create a fermented version for extra nutrients. Serve with just about any Middle Eastern dish!

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  • 4 thoughts on “Lacto-Fermented Sumac Onions”

        1. I believe that the edible red fruits of Staghorn Sumac can be used for this, and also for the middle eastern spice, zaatar. I have used staghorn sumac in winemaking, and will be experimenting to see how it works with this onion recipe. Staghorn sumac is widespread throughout the northeast US. See here for more info:

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