Hey y’all, I made pickled radish 1 1/2 month ago, and then I reused the brine bc we finished the radish within a few days. (I don’t remember if the date on the jar however is the original or re-pickled radish)
Well I just took it out the fridge to make some seaweed radish soup and it smells quite strong and I can’t tell if it’s because it’s gone bad since mu has quite the smell normally. The brine tastes sour and fizzy, but again I can’t tell if it’s abnormally so.
Does pickled radish go bad like this, or is it just extra fermented? (Also it’s a bit yellow tinged bc I had added some carrots originally)
by redkokio