It’s really easy to ferment things. I cut one medium red onion, added it to a jar with water, caraway seeds and a bay leaf. Weigh the water, onions and spices, make sure to zero out the jar on the scale. Add 2% salt and dissolve in the water. Add the brine back in and make sure the onions are not poking out. Close the jar and let it sit out for 4 days. Done! Now you’ve got tasty fermented onions. They go well with tons of foods, like this chickpea salad.