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ost homemade kimchi recipes suggest you start eating the stuff within a week – as time passes, the funk grows and the cabbage starts to disintegrate. In the end, there's just too much living going on for kimchi to be truly shelf-stable. When you are next enjoying its spicy-sour kick, think about the bacteria that gave it to you – and ponder all the things we are still figuring out about life in our foo
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