I am wanting to attempt to make winter kimchi this upcoming late fall. I’ll acquire an onggi by that time. I’ve followed Maangchis recipes and always have good results. I’d like to gather info on the process. Historical or modern is fine (if there is even such a difference). I have lots of questions but dont want to just post them here without trying to research some myself first. I had no significant luck with google on the matter.
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