Their small winery, comprising a fermentation room, a barrel cellar and a bottling station, is a short walk away along a dirt path.

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Perfectly manicured grounds with flower-lined pathways lead to a cavernous tasting room that is attached to the winery's processing and fermentation rooms.

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According to Elliott Marcus, an associate health commissioner, Korean restaurants don't get penalized when kimchi is being made (the fermentation process often requires leaving vegetables, most commonly cabbage, out at room temperature for days).

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