there’s bag a kimchi in our outside overflow fridge, it’s a very well fermented type and it absolutely honks whenever it is opened and anyone in the vicinity will be in no doubt that it has been opened, birds fall from trees, dogs howl etc.
But damn, it is so good, it is the type where it is still a whole chinese cabbage and you have to pull leaves off and chop it up and so stink up the kitchen in doing so but…definitely worth it. Chopped Kimchi and a little soy sauce over soba noodles and that’s a meal fit for a king (or a shogun, or korean equivalent)
FWIW, I had a bowl of Pho soup from a Vietnamese restaurant a couple of nights ago. Very aromatic, and very tasty. Didn’t seem to linger later on and through the night…But…when I showered the next day, the instant the hot water hit my skin/pores, the smell of that soup was most apparent.
Certain types of less refined coconut oil, if you use them for high heat cooking, there’s a lingering burnt smell that doesn’t dissipate for days. It smells vaguely of rubber tires and burnt tar and it’s not pleasant.
Good Pinoy fish sauce. Smells like dirty pek-pek. Pardon my tagalog.
If not fully cooked the smell can linger for a few days, fully cooked the end result is umami divinity.