Hi Everyone, I’m kinda paranoid about food safety so hopefully someone can comfort me. I made yukejang with some daikon I had in my fridge which I believed to be ~1.5 weeks old, but then I looking my fridge after making the soup and found probably the real ~1.5 week old daikons. The one I used may have been up to 1 month old. What is the worst that could happen?
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