Overview
An unpleasant rotting or garbage-like odor.
Severity Snapshot
Risk level: High concern
Common Causes
- •Poor sanitation or contaminated produce
- •Too little salt or weak acidity
- •Extended exposure to oxygen
- •Very warm fermentation temperatures
What To Do Now
- •Do not taste the ferment if you see fuzzy growth
- •Discard the batch if odor is rotten or surface growth persists
- •Sanitize equipment before starting again
- •Review salt concentration and submersion
Prevention Tips
- •Use fresh, high-quality ingredients
- •Sanitize jars, weights, and tools
- •Maintain 2-3% salt in brine
- •Limit oxygen exposure with weights or airlocks
When to Discard
Discard the batch if you see fuzzy mold, strong rotten odors, or colorful growth spreading below the surface.