Vent: My neighbor said my sauerkraut smelled like a 'chemical spill' and told me to stop

I was airing out my kitchen after a 5-day ferment of red cabbage and caraway, and she came over to complain. She insisted the sharp, vinegary smell was dangerous and not 'normal food.' I tried explaining the lacto-fermentation process, but she wasn't having it. It got me thinking about the two sides: should you keep your ferments contained to avoid bothering others, or is it your right to make what you want in your own home? I've been doing this for 3 years without issue until now. Has anyone else had to deal with neighbors or roommates who just don't get the smell?

2 comments

2 Comments

the_nathan8h ago

That "sharp, vinegary smell" comment got me. My old roommate said my kimchi fridge smelled like a science experiment gone wrong. He'd open the door and just freeze for a second. I started keeping it in a sealed container inside another container, which felt a bit silly in my own place. It's a tough spot between being polite and just wanting to enjoy your food.

faith_carter8h ago

That "science experiment gone wrong" line is so real. I had a jar of really active kimchi that would hiss when I opened it, and my partner called it my "fermenting pet". It got to the point where I'd only eat it when they were out of the house, which is kinda sad. You shouldn't have to hide your food in your own kitchen.