3 or 4 days after starting i added some small radishes to analyse how they turn out, and to add some basteria and juices to the nukazuke. After 24h they turned out just salty, not fermented.
After, I also added leaves from cabbage, turnips, etc. Some of them even tasted good. 2 or 3 days ago it started to smell really intense. Honestly it smells like cheese, but not regular cheese. It smells like that cheese that smells bad, i dare to say that it’s very close to a “spoiled” smell. I added carrot and it smelled the same, it even tasted like that smell. The next day i added some turnip leaves, they smelled bad, but after washing they tasted good.

I’m not sure if it’s spolied or not. The nukazuke is salty, is moist, and i never failed to mix it even one day. How can i see if it’s spolied or not?
I’m used to piclkes and fermented foods. I make salt pickles at home, i use miso everyday, i also eat bought takuan pickles, so it’s not from my nose…I just don’t know if this is a normal smell.

Thank you!!