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Bleech smell to home pickled foods
On Thu, 7 Apr 2011 21:34:21 -0500, Sqwertz >
wrote: >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. 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. |
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