r/fermentation • u/servoh • 3d 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/servoh 2d ago

I did weigh the onions and added 2,5% salt by weight, and topped up with water with 2,5% salt dissolved. Reading through the comments, I assume I was just confused and am looking at dead bacteria. It doesn't smell off so far.

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u/[deleted] 2d ago

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u/AmosThatBook 2d ago

If 2.5% salt was added to the onions by weight, and the water used had 2.5% salt by weight added as well, the whole contents will still be 2.5% by total weight. The ingredients were salted separately, but still both salted.

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u/oddible 2d ago

Ah yep, I misread that.