Fermented food is something that takes getting used to. And if you aren't raised on them, it can be hard to acquire a taste later in life. I've been cooking a lot with those fermented black beans they use in Chinese and Korean cooking (maybe other places too?) and I mostly like it but then once in a while it'll catch in my throat. Like when you eat bread and there's a faint hint of mold.

Korean cooking uses a LOT of fermented ingredients. But they still make people drink fish sauce straight as a punishment on the variety shows.