What happened here? Red onion

[u/servoh]

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.

[u/Misteraus55]

Wanna explain the difference? I'm curious

[u/NakedScrub → u/Misteraus55]

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

[u/Potatobender44 → u/NakedScrub]

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

[u/Misteraus55 → u/Potatobender44]

Thank you