

My fermented onion experience
I really didn't have proper equipment and I did manual labor 2 times a day to let the pressure out. I couldn't fill it (no onions left in the house), it was a 3% brine. 2 red onions from the farmers market.
I was pushing my onions down all the time, we don't have ziplock bags at home and I didn't know any other way to keep the onions down. But I kept on going. It lasted 9 days and then there were some grey/black spots on the top onions that were floating. I immediately flushed it down the toilet, I wouldn't risk it. I mean the temperature was like 18-20 degrees in the room, away from the sun like the tutorials on YouTube said.
What did I do wrong? Are there any ways, without getting more equipment right now except vegetables, for my ferment not to fail next time i decide to do it?