The results ofthis study show that onions, once
inoculated, can be successfully fermented using lactic
acid bacteria. The yellow storage souronions were
favored by all of the panelists, and based on the results
ofthe texture analysis, fermented yellow storage onions
would not be effected by slight variations in salt
concentration between 1.5 and 2.5 g/100 g. Souronions
could be used in the same manner as sauerkraut, as both
a condiment or as a side dish. Further studies are needed