Hi everyone! My wife and I have been making kimchi with the recipes from Maangchi for two years now. We love it and eat it a few times a week. Recently, we switched from a plastic container to a traditional Korean kimchi crock, but the last two times our kimchi has gotten moldy! We left the first batch in the basement (cool temps) and the second batch in the fridge.
Please help! I don't want to have to pour more salt brine into the kimchi, and I don't want to have to go back to using plastic.