wrote:

> On Fri, 8 May 2020 19:59:57 -0700 (PDT), John Kuthe
> > wrote:
>
> >On Friday, May 8, 2020 at 9:40:04 PM UTC-5, Bruce wrote:
> >> On Fri, 8 May 2020 19:22:34 -0700 (PDT), John Kuthe
> >> > wrote:
> >>
> >> >On Friday, May 8, 2020 at 9:18:51 PM UTC-5, Leo wrote:
> >> >> In the interest of expanding my moldy old horizons, I bought a 14 ounce
> >> >> plastic container of mild Nasoya kimchi from the refrigerated vegetable
> >> >> section at the grocery store. When I got it home, I let my wife and SIL put
> >> >> the groceries away.
> >> >> A couple of days later, I noticed the kimchi in the cupboard, and it says
> >> >> on the bottle that its perishable and to keep it refrigerated. My SIL
> >> >> says she'll try it. My wife says she wont, and Im all askeert.
> >> >> So I think Ill chuck this one and buy another. Next time, theyll know
> >> >> to refrigerate this particular product.
> >> >> I came so close to trying kimchi for the first time. I would have bought
> >> >> hot for myself, but...
> >> >>
> >> >> leo
> >> >
> >> >Hmmm, let your nose be your guide. It's above your mouth for a reason! ;-)
> >>
> >> If you let your nose be your guide, you'll never eat kimchi.
> >
> >There's a huge difference between the smell of fermented and rotten!
> >
> >I know what kimchi is: fermented! Or should be.
> >
> >John Kuthe...
>
> John I am not sure if you are aware of this but when you ferment
> something there is a good bit of out gassing. These gasses are high in
> sulphur so they smell very much like farts. So in the case of
> fermenting do not put your nose in it.


Kinda like the foetid stench of your posts here, Captain Obvious...

--
Best
Greg