I've just opened my first batch of spring onions sauerkrauts and it tastes good. I added salt for 2% and kept them for 10 days at 20-22 C°. I used a high glass wrapped with food film.
Despite it tastes good I'm wondering about the jelly found above them.
As you can see from the picture, it is thick and firm - the hole in the centre has been created from the removal of a glass weight.
Is this jelly expected from onions' fermentation? Am I done something wrong? Am I waited too little time?