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hi everyone, thanks for your funny responses. i'm sorry about the french word "soupçon", I though it was generally used in english language. My mistake, i was just too lazy to go on google or Bing translate. finally, the smell was getting worse and i followed my survival instinct..so i tossed...

Hi,i'm fermenting srirarcha like sauce. everything seems good until today (day 7). It was bubbling and has a garlic sweet smell. But today, there is a kind of soupçon of putrid smell. is it possible to save it? Is it a normal step from fermentation? thanks