Stupid kimchi question

I feel dumb to ask this, but I’ve been making small portions of kimchi for years. I’ve gotten inspired by the Korean grannies who make a year’s worth of kimchi at once. I want to try.

So how is it stored? I feel like I am going crazy because I can’t find this information online.

Is it as simple as screw the cap on, store in a cool place?

What about burping/exploding jars?

Do you let it ferment first or put it straight into airtight storage?

Thanks in advance!

submitted by /u/Smooth-Garbage890
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