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Kimchi Chronicles

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2011_12_kimchi.jpgOwners of Korean restaurants recently complained that they are being unfairly penalized by the Dept. of Health for leaving out kimchi, the traditional fermented vegetables, at what they deem to be unsafe temperatures. Given kimchi's high acidity, it shouldn't pose a health threat, and DOH officials now say they will not cite it on inspection reports. Chinese restaurateurs recently faced the same problem with their hanging ducks. [WSJ]

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