It's always brine time in here.
The spouse works for a food manufacturer of pickled products - think cold-fermented pickles, sauerkraut, kimchi, etc. Their work clothes are odiferous beasts. The smell isn't exactly unpleasant, but it's intense and it lingers.
This is not BO, but rather the smell of vinegar and garlic and dill, and it permeates everything that is anywhere near the production floor.
I can not get this smell out using any reasonable method.
I have a top-loader Samsung HE washer with no central agitator. It's older but still electronic, so it automatically senses the amount of laundry and only fills the drum so far. Stopping the wash cycle any time beyond the initial fill causes the cycle to stop, the water drains out, and the washer turns off.
The current wash system is a short cycle (about 35 minutes) on eco-warm or warm using liquid Tide Odor + Oxy with Febreze and a rinse including Lysol Laundry Sanitizer, followed by a longer heavy-duty wash (about 75 minutes total) with a pre-soak and extra cleaning setting, using the same products.
There is still residual odor. I've run 5 consecutive cleaning cycles with Affresh washer tablets to break down scrud and minimize lingering odors there. I have liquid Biz I've tried adding, but I don't think it's the good stuff. I've tried citric acid in the rinse cycle (I have fairly hard water) which seems to help but not enough. I have a sparkly new bag of Febu but haven't experimented with it yet.
Nothing helps and my entire house is starting to smell like the inside of a Vlasic jar from residual odor. Regular spray Febreze makes everything smell like garlicky sour flowers. Anti-scent hunting spray helps a little on skin and hair, but the laundry detergent offerings are way too expensive to use on the volume of clothing worn daily.
Does anyone have tips for breaking down atypical food odors on fabrics like this?