I’ve seen kimchi-making tutorials and I’m curious on how can you store the kimchi to ferment w/o risk of spoiling the cabbage
In: Biology
A lot of korean households have specific kimchi fridges that help it keep longer, but typically putting it in an air tight container in the fridge is good enough for the kimchi to ferment with spoiling too fast.
Edit: it also helps that there is a ton of salt used in the process of making the kimchi.
This is a longshot but have you been watching Volume 2 of The Chef Show?
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