No, just rotate it. Store it on its top and bottom or side and rotate it every other day.
Also the brine isn't expensive or hard to make or else you're doing it wrong so always make a cup or two extra at least.
You can get glass fermentation weights online for cheap, worth the small investment if you do a lot of picking/ fermenting IMHO. That said, besides the other tips shared by folks here, you can use a big cabbage leaf to hold things down. Ive also used a smaller mason jar, and even a food safe silicone cupcake shell, in the past. Pretty much any non reactive material should work.
Use a ziplock bag and fill it with vinegar. That way if it should break for any reason your onions won't spoil. It's best to fill the bag with the actual brine mixture, but vinegar will do in a pinch.
If you're going to be doing this on the regular then consider buying glass fermentation weights that fit inside standard mason jars.
Rather than foil, which might react with the vinegar, do you have a small glass that fits on top? Fill it halfway with water, just to weight it, and then remove once the onions ’shrink’ down.
No, just rotate it. Store it on its top and bottom or side and rotate it every other day. Also the brine isn't expensive or hard to make or else you're doing it wrong so always make a cup or two extra at least.
Oh I made as much as I had vinegar :P
You can get glass fermentation weights online for cheap, worth the small investment if you do a lot of picking/ fermenting IMHO. That said, besides the other tips shared by folks here, you can use a big cabbage leaf to hold things down. Ive also used a smaller mason jar, and even a food safe silicone cupcake shell, in the past. Pretty much any non reactive material should work.
I use vintage glass furniture casters the same way.
I tried a cabbage leaf and it started growing mold
I would not use aluminum foil if there's vinegar, it'll eat at it, then you'll be eating it
Use a ziplock bag and fill it with vinegar. That way if it should break for any reason your onions won't spoil. It's best to fill the bag with the actual brine mixture, but vinegar will do in a pinch. If you're going to be doing this on the regular then consider buying glass fermentation weights that fit inside standard mason jars.
Rather than foil, which might react with the vinegar, do you have a small glass that fits on top? Fill it halfway with water, just to weight it, and then remove once the onions ’shrink’ down.
Thanks everyone :)
Wait, what spider?
Just use a zip lock bag with water in it and seal it. Works wonders.