corked sprouts?

Betsy and I went to an excellent local Korean restaurant Thursday. She had galbi, while I had a truly excellent dish (Jae Yook Bokeum) of pork with vegetables in a spicy paste. My favorite part of the meal though is always the sides-banchan. Spinach, salad, black beans, 3 kinds of kimchi (cabbage, cucumbers, daikon). Plus bean sprouts. Hmm, I don't like the latter-musty- I think these are corked! Without any prompting Betsy tries, and says "these sprouts are corked!" Now, she's not as wine obsessed as me. So I have to believe this really is TCA, or a really close relative. I've heard of corked "baby" carrots- has anyone experienced other corked veggies?

I've had corked potatoes and corked pineapple.

i've smelled corked roses! anything packed in paper or wood can be if the packaging has come in contact with chlorine.

[Jenise]

Dale, awhile back I bought some sprouts at a local store. They were prepackaged, which I presume is in the interest of keeping them whole and supremely white since they oxidize easily. I also presume there was a citric acid preservative involved, because they had an odd taste that no natural beansprout has. Someone else here mentioned chlorine...that would do it!