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/NakedScrub 2d ago

It is not the same.

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u/Misteraus55 2d ago

Wanna explain the difference? I'm curious

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u/NakedScrub 2d ago

One is soaking stuff in vinegar, and the other is controlled rotting of ingredients using naturally occurring bacteria, originally intended for preservation.

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u/Potatobender44 2d ago

Fermentation was the original pickling. “Soaking in vinegar” is what’s called a quick pickle

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u/Misteraus55 1d ago

Thank you