Thread: 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.
==

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

"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

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

"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

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.

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

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