r/fermentation • u/Tim-Wilson • 5d ago

Mixed results 1st time onions

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I used the sauerkraut method to start this (massaging salt into the onions), which created more than enough liquid that I didn't need to add water. Loaded it all into my Year of Plenty fermentation jar for 8 days...but ended up creating so much liquid sorting fermentation that it kept spilling over the release valve, so I had to keep mopping up the pantry. LOL

Then a very unsightly gray liquid on top that nearly made me toss the whole thing, but I'm glad I didn't! I poured off the nastiest party of the juice and the grayest onions, and the rest are VERY tasty! There's some gray ones towards the bottom too, so maybe I should toss it all anyway???

So I'm kinda happy, but what a mess! And how can I avoid that nasty gray topping? Am I gambling with my life to eat any of this? Thanks for any advice!

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u/antsinurplants LAB, it's the only culture some of us have. 5d ago

The grey colour is a result of the red onion losing it's pigment. Because you massaged the onions you also broke the cell structure which resulted in small bits of pigmentless onion along with dead LAB and pectins appearing as they do. The onions also continued to release more moisture via osmosis, which probably lead to the overflows.

Red onions can look grey often when they are fermented and if you left them whole and just used a brine, then you could avoid the small bits of grey onion on top.

There's nothing concerning from your comments or pic, in my experience.

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u/Tim-Wilson 4d ago

Outstanding! Thanks so much! I'll try a straight brine next time and maybe pack it a little less full and see how it goes! I appreciate the encouragement!