Quote:
Originally Posted by Worth1
I wonder if the temperature is wrong or something like not being fermented long enough.
People dont do it but it should last even on the counter for a long time.
I made some pickles that smelled like lacquer thinner and tossed them. 
Worth |
Worth, you are probably right about not being fermented long enough, cause i don't like them too sour, but it never happened to other ferments, only carrots. Perhaps the sugars in the carrots started turning into alcohol.
I found some garlic scapes in my breezeway fermented in the summer-yikes, and they are still awesome.
About laquer thinner sounds familiar, done that the last time I killed my sourdough starter... very very bad.