I intend to make my own kimchi for the first time. As I share the fridge with 2 other roommates I was thinking keeping the kimchi in the backyard in a plastic container. I would store it in a small shed and it would never be directly under the sun. The temperature at this time of the year is generally between 15 and 20 degrees. I would like to halve the mak kimchi recipe, so it make take some time to eat it all.
Now my question, considering I'll keep the kimchi outside at a certain temperature and for a certain amount of time, should I be special aware of conservation precautions?
Thanks for your help!