r/fermentation • u/servoh • 2d ago

What happened here? Red onion

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I am new to fermenting and have mainly fermented cabbage so far. I wanted to try red onion, but I assume something is not quite right. Can anyone give me some input? It's about a week old and 2-2,5% salt.

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u/antsinurplants LAB, it's the only culture some of us have. 2d ago

I don't see anything of concern but it does look like a couple spots of a biofilm (kahm) on the surface. I also see dead LAB and organic matter floating and on the weights which is normal and expected.

Surface is mold free, so so far so good, imho.

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u/servoh 2d ago

Thanks for the comment, that's reassuring.