Re: How many banchan do you keep on hand?

Since I just discovered this website and have only just started making Korean dishes, I’ve mostly done two banchan at a time. I would also have a type of soup. Right now, I’m mostly sticking to myeukguk because I have just given birth and I’ve been told that it’s really good for post pregnancy.

I do wonder, though, about how long can we store the banchan. Any ideas? I usually make enough to last me a week, but is it safe to keep it for longer? I assume that it might differ from ingredients to ingredients, but maybe there’s a standard storage period. I would really appreciate any thoughts on this.