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Fermented mushrooms in two jars on a wooden desk

Fermented Mushrooms (Champignon) with Purple Onion

Fermented Mushrooms (Champignon) with Purple Onion is a flavorful probiotic-rich recipe where fresh champignon mushrooms are fermented with tangy purple onions in a salted brine. The fermentation enhances the earthy umami taste of the mushrooms and the sharp, sweet notes of the onions, creating a crunchy, tangy, and gut-friendly snack or side dish. This easy-to-make fermented vegetable combination supports digestion and adds a unique, savory twist to meals.
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Prep Time 10 minutes
Minimum Resting Time 14 days
Total Time 21 days
Course: Salad, Side Dish
Ingredients Method Notes

Ingredients
  

  • 500 g champignon mushrooms
  • 1 small purple onion
  • 1½ tsp marjoram
  • 1½ tsp thyme
  • 1 tsp ground white pepper or ½ tsp whole pink peppercorns
  • 500 ml 2% salt solution

Method
 

  1. Cut off the bottom part of mushroom stems and wash thoroughly in running water
  2. Slice mushrooms into 3-4mm thick pieces
  3. Boil water and blanch mushrooms for 4-5 minutes until slightly collapsed
  4. Sprinkle spices into the bottom of the canning jar, then add the mushrooms
  5. Fill the jar with prepared 2% salt solution, leaving no more than 1cm of free space under the lid
  6. Ferment at room temperature, sealed airtight, placed on a tray until activity subsides

Notes

Although button mushrooms can be fermented raw, blanching is recommended as mushrooms lose most of their volume before jarring, making this method more space-efficient. Strain the lightly pre-cooked mushrooms and rinse with cold water.
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