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The sauerkraut crock that smelled like a gym bag for 3 weeks straight
I set up a 5-gallon crock last month and followed the recipe to the letter, but around day 4 it started smelling like the floor mats at my local YMCA in Tulsa. I kept lifting the lid to check for mold and each time got a wave of funk that made my eyes water. Turns out I had the airlock loose and the whole thing was doing an aerobic fermentation instead of anaerobic, so it was basically just rotting cabbage. I tightened the seal, burped it daily for a week, and the last batch came out perfectly tangy with no gym vibes at all. Anyone else ever had a fermentation that smelled like a lost sneaker and somehow still turned out fine?
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cora81310d ago
3 weeks of gym bag smell and it still came out fine? That’s more forgiving than my last sourdough starter and that only smelled like a damp towel for 2 days lol.
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