This turned out really well in the end, but I can’t find the notes, only some pictures taken during the process. I recall the original plan was to bring this and some onions to the upcoming 4th of July. I have a photo of it fully prepared and jarred on July 6, and was away by July 3, so processing is estimated at July 2 at the latest.

Fermentation was started [2024-06-23 Sun], at about 3PM. Thus total fermenting time was rather short, only about 10 days.

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.