I'm going out to a Korean BBQ place on Saturday and I just thought that I'm not sure if I should be eating the kimchi. The reason being that kimchis is made by fermenting napa cabbage in fish(mostly anchovy or shellfish) and Im not sure if that fermenting process is safe for me.
Well now that I'm thinking about it, at this place they stick the kimchi on the bbq cook top as well so it's cooked again which makes it probably safe to eat.
But anyway, I would welcome anyone's thoughts or insights. Dr. Google wasn't helpful:X