Jimmy19's comments

"The taste will be more fermented and "sour" as it progresses, but I know you can keep it in the fridge for at least a week or two (possibly even longer) - as long as you eat it clean; don't eat it straight from the batch (ie. don't let your saliva touch it). But I'm not 100% sure if it keeps for months like kim chi. I always prefer my kim chi and Oi-muchim freshly made, maybe 1 or 2 days old tops."
in Spicy cucumber side dish — Jul/17