Korean Job Discussion Forums

[tfunk]

I stepped on my banannas and tomatoes by mistake last night and now they are foaming from the open wounds. What's going on?

Normally when I open a fruit and leave it, the fruit goes black. I've never seen foam. Could it be some type of bacteria that only lives in Korea?

[Rteacher]

I have noticed some unusual molds and fungi that quickly grow on foods (in Korea) that aren't sealed air-tight. I could never figure out how sometimes homemade yogurt I'd make would start turning red after a few days...

[VanIslander]

I've put a firm perfect-looking red tomato on my kitchen window cil and a week later noticed it looked as fresh as ever, so... I decided to wait and see how long it'd take to go bad... a month later I threw it out: because it still looked fresh as ever! though started to mush to the touch it held its shape and colour.

Frankenfood.

I now live in a rural area and shop at the local farmers' produce markets. There's probably still pesticides I don't want to know about, but at least my tomatoes go quite bad after a couple of days on the counter. That's a good thing in my books.

[Tokki1]

I've had a thing of broccoli in my fridge for about 3 weeks. The crowns are still green. I'm scared to eat it.

[andrew]

*****

[tfunk]