Fermentation was started [2020-08-30 Sun], and after a few weeks put under refigeration. Found the full-circle cut onions at the end of August 2023. They were sour and well fermented, but definitely still edible. Recipe is 2% brine. That is 2% of the weight of the onions and water combined. Accuracy is best achieved with a scale. I don’t recall which slicing direction I preferred. They all tasted good, but definitely some direction had better feel.