After my first jar of these two-ingredient fermented onions, my meal planning shifted from “what should I make for dinner” to “what can I put these delicious onions on.” Fermentation boosts the bioavailability of protective quercetin and mellows pungent raw onions adding umami flavor to make simple grain bowls and plant-based tacos gourmet. Quercetin is a well-known antioxidant found in the peels and two outer layers of onions. This recipe amplifies the anticancer, anti-inflammatory, antihistamine, antiviral, cardio, and neuro-protective quercetin by extracting it into the brine that then infuses each delectable onion slice. Flavorful fermented onions are disease-protective, anti-aging, and memory enhancers. If you are on the fence about making cellular healing, oxidative stress blasting, dementia defensive, disease protective, anti-inflammatory, fermented flavor garnishes, I encourage you to jump in with this easy and delicious recipe. This small batch fast ferment is a rewarding kitchen craft, and I want you to experience the same life-changing, mood-enhancing results that I have. On a Protective Diet, we eliminate inflammatory, disease fertilizing foods to experience optimum health, and now, through fermentation, we can also have added nutritional defense by taking simple vegetables and boosting their bioavailability and protective power at a microscopic level to promote immunity from disease with a healthy gut microbiome population.