Korean restaurants say inspectors don't understand kimchi

12/19/2011 | Wall Street Journal, The

Owners of some Korean restaurants in New York City say their eateries have been penalized during health department inspections because city workers don't understand the way kimchi, a traditional dish of fermented cabbage, is made. Kimchi ferments at room temperature, but owners say inspectors take points off when the dish is stored at temperatures above 41 degrees.

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