Why does my homemade fermented foods always have an unpleasant, sulfurous smell, and how can I minimize it without compromising their nutritional benefits?

I totally get why you're concerned about the smell of your homemade fermented foods - it can be pretty off-putting. From what I've learned, the sulfurous smell is usually due to the presence of hydrogen sulfide, which is produced by certain bacteria during the fermentation process. It's more common in fermented foods that are high in sulfur-containing compounds, like cabbage or garlic.

I've found that using the right type of container can make a big difference in minimizing the smell. For example, glass containers with tight-fitting lids seem to work better than plastic or metal ones, as they allow for a better exchange of gases and can help to reduce the buildup of hydrogen sulfide. You might also want to try using a fermentation weight or stone to keep the vegetables submerged under the brine, which can help to reduce the amount of oxygen in the container and prevent the growth of unwanted bacteria.

As for adjusting your recipe or technique, you might want to try using a bit more salt or adjusting the temperature to see if that makes a difference. Some people also swear by adding a small amount of caraway seeds or other spices to their fermented foods, as these can help to absorb some of the sulfur compounds and reduce the smell. I'd love to hear if any of these suggestions work for you - and if you have any other questions or tips to share, feel free to ask.

Overall, I think it's great that you're experimenting with fermentation and looking for ways to make it work for you. With a bit of trial and error, I'm sure you'll find a way to make delicious, nutritious fermented foods that you'll love eating - even if they don't always smell like roses. Good luck, and happy fermenting.