Normal Aromas
- •Tangy, lactic, or slightly yeasty
- •Mild sulfur that dissipates quickly
- •Vinegar-like notes in kombucha or hot sauce
Warning Signs
- •Rotten, putrid, or sewage odors
- •Sharp chemical smells
- •Strong moldy or musty aromas
What To Do
- •Taste only if the smell is still mild
- •Remove surface film and re-check aroma after 12 hours
- •Discard if odor remains offensive or intensifies
Prevention Tips
- •Keep vegetables fully submerged
- •Maintain recommended salt levels
- •Ferment in stable temperatures
- •Clean jars and lids thoroughly