/ck/ - Food & Cooking

>>6895616
Well, I think t was simply too warm while it was fermenting. I had done batch after batch after batch all winter. Then one day it was just warm. It's like that here in the Rockies. Winter ends and the next day it's summer. I used a vegetable starter and some fresh 'kraut juice. I have homemade fermentation lids, and they were in good working order. Everything was fine for about a week. Then it suddenly turned. The smell coming off the air lock was definitely a rotten, putrid smell. If you have ever found a slimy onion in your pantry you know the smell. Anywho, it wouldn't have been so bad but I discovered it about 5 minutes before guests were scheduled to arrive. I didn't want to dump it in the trash, but I was afraid they could smell it. Let's be honest, when you have a few batches going at once; it can "perfume" the room.
Anyway, I decided to flush it. When I opened the container the stench blossomed out of the jar. I rushed it to the toilet, leaving an ample stink-trail all the way. I dumped and flushed. The smell amplified, carried on the air current and particulate matter forced into the air by the flush. Then my guests arrived. I was mortally embarrassed and I have yet to recover from the shame. The end.