Bleech smell to home pickled foods

J

JamieB

New member
Using the salt method, sometimes my kimchi and once with pickles, they
develop a bleach smell after a couple days on the counter. And
they've tasted slightly off when they're done. Anybody know what
causes this? I use non-iodized kosher salt.

-sw
 
On Apr 7, 8:34?pm, Sqwertz wrote:

==
That's the taste of BOTULISM. You need a very strong vinegar salt
combo to prevent botulism at room temperature and especially if the
containers are not leak-proof to the air. Botulism can kill even in
small amounts. Check it out with your favorite search engine IYDBM.
==
 
On Thu, 7 Apr 2011 20:16:50 -0700 (PDT), Roy wrote:


You really don't think I'm THAT gullible, do you? All that botulism
and Korea is still alive afetr eating it every day? Not to mention
all the Bubbies, Ba Tempte, and other half-sour pickle eaters.

-sw
 
"Sqwertz" wrote in message
news:[email protected]...

Help me here. I do okay with phonetic spelling and I speed right along with
just plain old typos . . . but I don't know if you're saying bleach as in
Clorox or if you're saying bleeyuck as in yuck, gross and phew. (
SpellCheck doesn't know about either one of us.) Polly
 
On Thu, 7 Apr 2011 23:27:06 -0500, Polly Esther wrote:


It's a typo. I spelled it wrong once, but not twice. I often
purposely spell it two different ways when I don't know how to spell
something figuring I have a 50% less change somebody will get anal
about it. But this time it was accident. None of my spell checkers
check the subject line. Not that I use spell checkers...

Plus I mentioned iodine. Which smells like blaech.

Do you also have a problem with peech and speach? That's always good
for a spelling flame or two.

-sw
 
"Sqwertz" <
No problem. I was just trying to follow the subject and didn't know which
it was. I haven't pickled anything ( that I know of) . Polly
 
On Thu, 7 Apr 2011 21:34:21 -0500, Sqwertz
wrote:


I've never seen iodized kosher salt. But some brands of kosher salt
contain anti-clumping chemicals... for pickling it's best to use um,
pickling salt.
 
On Fri, 8 Apr 2011 10:00:50 +0100, Ophelia wrote:


You're soaking in it.

You may not know of Madge, The Palmolive Lady. That was her tag line.

The message was cross-posted to RFP. And you posted to it as well.

-sw
 
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