Are there any way to stop Kimchi from fermenting more, once it reached the level of fermentation that tastes good to me?
I know keeping it in refrigerator slows down fermentation but it does not stop it. How do people do this in Korea?? They make a huge quantity and eat from the same batch for months to come, correct?
Mine gets very sour in few months. I prefer lightly fermented crunchy Kimchi.