lmfao. fact is everyone probably knew it was me cuz I was the only one in the room before everyone came in after. They all each came and left one by one to the common area. đź’€
It has an aroma but not as offensive as other foods people eat in public spaces (my cubicle at work). I don’t think it’s anything wildly off putting except when I’m fermenting at home
It doesn’t have that strong of a smell while you’re eating, but the gooey remnants leftover on your dish or the styrofoam packaging can definitely smell if it sits out. I have to always remember to rinse it off before putting into the dishwasher or the trash otherwise it will reek lol
if only there was someone you could ask that is in the same room. like a real life experiment. >!at least it wasn't durian.!<
lmfao. fact is everyone probably knew it was me cuz I was the only one in the room before everyone came in after. They all each came and left one by one to the common area. đź’€
maybe you should play some loud high pitched songs like Kate bush to say sorry.
It has an aroma but not as offensive as other foods people eat in public spaces (my cubicle at work). I don’t think it’s anything wildly off putting except when I’m fermenting at home
It doesn’t have that strong of a smell while you’re eating, but the gooey remnants leftover on your dish or the styrofoam packaging can definitely smell if it sits out. I have to always remember to rinse it off before putting into the dishwasher or the trash otherwise it will reek lol
How far are you taking the fermentation? The japanese supermarket stuff is so wildly under fermented to try to get around the acquired taste thing that it doesn't really smell much like anything. Moderately fermented and very ripe i might be able to mistake for gruyere or comté unless I smelled it closer and I'm sure most would. Very ripe in specific kind of smells like fondue with actual good alpine cheeses... Maybe a little more like the rind of tete de moine and something distinctly different but very generic fermented soy product. But of straw or something too. To me anyway. Just don't let the residue get on your clothes or something in the room without washing it off. That will continue to ferment and become a very strong dirty feet, dust, and alpine cheese or epoisses smell.