PSA: I accidentally left a batch of pickled onions out overnight

They fermented a bit and got this amazing, complex tang that my regular quick-pickle never gets. Anyone have a go-to method for a controlled, short ferment like that?

3 comments

3 Comments

stellaschmidt1mo ago

That "amazing, complex tang" is just a quick room-temp ferment.

amymiller1mo ago

Honestly @stellaschmidt, what's the actual difference between that and just leaving something out too long? Feels like a fancy way to describe letting your food sit out.

karen_martin1mo ago

Actually, there's a real difference because fermentation uses salt or starter cultures on purpose. StellaSchmidt is right that it creates a specific flavor you can't get by accident. Just letting food sit out only gives you spoilage, not that good tang.