Smell very little any more - safe for me to ferment??

I had major skull base surgery some years ago, and I lost almost all my sense of smell. That has really ruined my enjoyment of most foods. They have to be pretty strong flavored for me to "get" it.

When I could smell normally I made kefir and saurkraut frequently. I had something fermented with just about every meal. And I was healthier for it.

But now I am fearful of eating these kinds of homemade fermented foods. It's too hard for me to tell if it "tastes right". I've tried taking things to my husband and asking him if something smells ok, but he's no help.

Is this a valid concern, or am I just being paranoid?

When I have a batch go "off" there are usually other sensory clues as well. E.g., kraut is slimy, or soft or the wrong color.  Or any time that orangey-pink plaque shows up on the surface of anything.

However, trust your own sense of safety; if you are just too worried, maybe get a second opinion or rely on commercially fermented products.

Mk Neal wrote:When I have a batch go "off" there are usually other sensory clues as well. E.g., kraut is slimy, or soft or the wrong color.  Or any time that orangey-pink plaque shows up on the surface of anything.

However, trust your own sense of safety; if you are just too worried, maybe get a second opinion or rely on commercially fermented products.

That's why I was wondering what others would say. I have thrown out the orangy-pink kind before. It's been so long now since I tried to make the home stuff I will have to be VERY careful about those other clues until I have some good batches behind me.

Thanks for your thoughts!