Free Kimchee.
Korean restaurants throughout New York are blaming their low grades and violation points on the fact that health inspectors don’t get the nature of kimchee. “They don’t understand the kimchi,” one restaurant owner in Queens tells The Wall Street Journal. The point of contention is, of course, in the temperature. While kimchee’s fermentation is happening, the vegetables need to be left out at room temperature for days. It’s tricky, especially with language barriers, but Korean chefs and store owners aren’t giving up. Maybe the DOH should watch Kimchi Chronicles over Christmas. [WSJ]
