DouglasL

I have some Korean friends that like their kimchi fresh with almost no fermenting. When I make it I usually ferment it for at least two weeks and then refrigerate. The fermenting process will usually keep any harmful bacteria from growing as long as your cabbage and veggies are kept below the liquid.

I use a Schmitt fermenting crock that I found on Amazon. It comes with weights to keep the kimchi under the liquid and it has a lid that keeps air out using water that makes an air seal that allows gas out but prevents air entering. Works very good. You might also try an e-jen fermentation & storage container by Crazy korean Cooking. It has an inner seal that presses down to the surface of your kimchi, keeping air from entering. I have had excellent success with both containers.