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Did you measure out salt for just the weight of the onions and let their juices be the brine or did you measure water and onion together and salted based on that?
I've only ever fermented cabbage before the first way and bread is usually by the weight of the flour. So I'm still learning about other ferments!
Everything I read online basically said for such a small amount that 1 teaspoon of salt would be fine so I went with that. I did this in a 12oz mason jar and I just dissolved the salt into 1 cup of water and poured it over once I packed the onions in the jar. It was definitely a good amount as these were bubbling like crazy when I checked them the next day!
If I do these again I may use red onions since that is what almost every recipe I found called for, I just happened to have white onions on hand at the time
Spectacular, thank you. I bet the color on the red onions would be awesome after fermenting!
Every time I pickle red onions the color just leaches out of them lol. Wonder if fermenting would work better
Look into a red onion quick pickle. Literally just overnight or a few hours.
Will absolutely change your salad and sandwich game. Great on burgers or in a burrito too!
I made a post a few weeks ago about my pickled onion/habanero mix! I already used up the whole jar lol
