Fun fact) There are LOTS and LOTS of kinds of Kimchi but 김장 김치(Gimjang Kimchi) is the most important one. The whole family gather around November and make Kimchi for the next year which is going to be fermented for a year or even couple of years.
Back when the fridge wasn’t a thing, we’d store them underground in a special container called 항아리, which is now replaced with special Kimchi container and a Kimchi fridge. Yes. We have a whole fridge dedicated for Kimchi. And yes. Almost every family has one.
Interesting. Sounds like a fun family even!
I also don’t know if my kimchi has any chance of competing with real Korean kimchi. (Probably not, but it’s still fun to do)
IMHO you risk the explosion of the jar because of fermentation.
I open it every now and then to release the pressure and put it into the fridge after a week or so. That said, the jars are maybe not ideal, but it works good enough for me.
It’s okay to admit that the jars look aesthetic as hell too 😂
Yeah it looks delicious!
People will upvote anything to the front page. Even home made kimchi…
