I have it in a fridge to ferment…it smelled hoptastic the first 5 days, but the last few have been rotting eggs? Just wondering if it is because of a closed fermentation chamber that the buildup is so evident? FWIW, the ferment went well and is mostly done, no other signs of foul play.
Sure enough, there was half a cabbage head in a ziplock in the left crisper. :-[
NASTY and goopy, wow, that is gross. :
I really don’t remember stashing that in there.
Duh, ummm, all is well here, although the smell lingers.
I am going to have to swear off multi use in the “fermentation chamber”.