Post #1548173
2026-04-19 08:07 UTC
@ghost_shit I thought the fermentation a bit violent, some brine escaped the jar, that gave a certain /aroma/ to the house.
It was day 3 today and the recipe said 3 to 5 days at room temperature, then fridge.
So I tasted today, very oniony, decided to go another 2-3 days, as the brine was /very/ smelly and cloudy I decided to give the onions a rinse and a fresh brine.
Replies (1)
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@ghost_shit@aus.social 2026-04-19 08:35
@Tho99 Makes sense. If your fermentation was *that* vigorous, I reckon there's enough lactobacillus in the rinsed onions to kick off the process again, so long as there are still sufficient sugars remaining. Let us know how you go.