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Onions aren't exactly a wild food, but this page gives two unusual methods of pickling them and it is certainly in the spirit of wild food.
Picked onions are a favourite with lots of people. But why do the large onions never get pickled? My father used to pickle them - and they end up as a quick and delicious pickle.
48 hours later they are ready to eat!
I tried the same thing with the kimchee method. The result was very interesting! The final flavour, which seems to take several weeks to develop, is rather like cheese-and-onion.
However - onions contain lots of sulphur. During the kimchee ferment, this is released, mainly as H2S (hydrogen sulphide). The result is noxious!
Although the resulting onions are very nice, I shall probably not be repeating this: my wife and I both prefer the vinegar pickled onion rings described above. That and the noxious fumes emitted during the kimchee process will probably put me off doing it again: onions are not a free food and there is so much free food around which is nicer kimcheed!
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