So is smelly or mouldy french cheese. I think a lot of fermented products are basically preservation techniques gone sideways.
Smells funny, looks funny but doesn't make you sick when you eat it, you don't just throw food away when it is scarce. And after some time you develop a taste for it.
> I think a lot of fermented products are basically preservation techniques gone sideways.
My theory also :) Given historical harsh winters in Europe you're gonna eat whatever there is in the middle of a winter, spoiled or not. Turned out some of that spoiled stuff is quite good.
Smells funny, looks funny but doesn't make you sick when you eat it, you don't just throw food away when it is scarce. And after some time you develop a taste for it.