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Thread: Bleech smell to home pickled foods

  1. #1
    Sqwertz Guest

    Default Bleech smell to home pickled foods

    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

  2. #2
    Roy Guest

    Default Re: Bleech smell to home pickled foods

    On Apr 7, 8:34*pm, Sqwertz <swe...@cluemail.compost> 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.
    >
    > -sw


    ==
    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.
    ==

  3. #3
    Sqwertz Guest

    Default Re: Bleech smell to home pickled foods

    On Thu, 7 Apr 2011 20:16:50 -0700 (PDT), Roy 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.


    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

  4. #4
    Polly Esther Guest

    Default Re: Bleech smell to home pickled foods



    "Sqwertz" <[email protected]> wrote in message
    news:xbgw6ogoa6v0$.[email protected]..
    > On Thu, 7 Apr 2011 20:16:50 -0700 (PDT), Roy 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.

    >
    > 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


    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


  5. #5
    Sqwertz Guest

    Default Re: Bleech smell to home pickled foods

    On Thu, 7 Apr 2011 23:27:06 -0500, Polly Esther wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:xbgw6ogoa6v0$.[email protected]..
    >> On Thu, 7 Apr 2011 20:16:50 -0700 (PDT), Roy 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.

    >>
    >> 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.

    >
    > 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


    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

  6. #6
    Polly Esther Guest

    Default Re: Bleech smell to home pickled foods

    "Sqwertz" <
    >
    > 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.
    >

    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



  7. #7
    Brooklyn1 Guest

    Default Re: Bleech smell to home pickled foods

    On Thu, 7 Apr 2011 21:34:21 -0500, Sqwertz <[email protected]>
    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.

  8. #8
    Sqwertz Guest

    Default Re: Bleech smell to home pickled foods

    On Fri, 8 Apr 2011 10:00:50 +0100, Ophelia wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> 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.

    >
    > You could ask in rec.food.preserving.


    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

  9. #9
    Sqwertz Guest

    Default Re: Bleech smell to home pickled foods

    On Fri, 8 Apr 2011 20:05:16 +0100, Ophelia wrote:

    > "Sqwertz" <[email protected]> wrote in message
    > news:[email protected]..
    >> On Fri, 8 Apr 2011 10:00:50 +0100, Ophelia wrote:
    >>
    >>> "Sqwertz" <[email protected]> wrote in message
    >>> news:[email protected]..
    >>>> 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.
    >>>
    >>> You could ask in rec.food.preserving.

    >>
    >> You're soaking in it.
    >>
    >> You may not know of Madge, The Palmolive Lady. That was her tag line.

    >
    > Nope, a new one on me!
    >
    >> The message was cross-posted to RFP. And you posted to it as well.

    >
    > Oh dear I didn't notice....Oh well, never mind. I was just trying to
    > help!
    >
    > Did you get an answer about what to do?


    Nope. And I haven't "burped" the container yet today. So I'll know
    if it's back by the smell of its fart.

    -sw

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