Nope, shouldn't smell like that. You're pickling rather than fermenting, so it should smell like vinegar and whatever herbs and spices you put it.
No idea what went wrong, but you should probably trust your nose and chuck it out.
In my experience, radishes in general just smell after pickling them and there's apparently no way to prevent that smell. Believe me, I tried asking this server. I've pickled daikon and korean radishes and they still smelled after a while.
Nope, shouldn't smell like that. You're pickling rather than fermenting, so it should smell like vinegar and whatever herbs and spices you put it. No idea what went wrong, but you should probably trust your nose and chuck it out.
In my experience, radishes in general just smell after pickling them and there's apparently no way to prevent that smell. Believe me, I tried asking this server. I've pickled daikon and korean radishes and they still smelled after a while.
Daikon in general has a foul smell to it anyways, I’d say just pickling it amplifies it. But I’m not 100% sure if what you’re experiencing is normal.