Spectacular, thank you. I bet the color on the red onions would be awesome after fermenting!
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Cake day: June 20th, 2023
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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!
I thought this would’ve been the case almost 10 years ago. Especially when streaming wasn’t littered with ads.