@EVDHmn probably the same as making sauerkrout, just chop 'em up and put 'em in jars with saltwater and let things brew for a few weeks. I don't know if any sort of fanciness with enzymes or starters would be needed

I wonder if anyone has ever fermented durians. I bet that would be impressively pungent!

@cwebber

@EVDHmn @cwebber I think you have to carmelise fermented onions. Doing it the other way around probably violates the Laws of Nature.

@cwebber Christine

@jalefkowit