Hot sauce problem?

[McHop]

I fermented some onions, peppers and tomatillos in a 3% brine. The cloudiness dropped out and this was hanging off the top of the brine. I’m thinking it may be some skin off the onions that’s started to drop. Is this safe or should I dump this experiment?

 

[Beer666]

I would think its safe. Hard to see what is happening in your photos but i would think the 3% brine would do its magic. I have not had any go off. I have made sauces that i did not like but all were edible. Are the onions crispy?