I have three separate jars of onions fermenting. All are taking longer than expected to sour but one just doesn't seem to be doing it at all while the others are effervescent and definitely starting to taste sour. It's been 7 days. Should I toss the one that isn't going sour?
It's a brine fermentation with 4% salt by weight of both onions and water, which is pretty high, I know...
