Robby2000

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  • in reply to: Onggi vs Sauerkraut Crock#92498
    Robby2000
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    I have been making kimchi for a few years now, and have started my second try at fermenting in a traditional onnghi. My first batch went moldy but this batch has been successful so far (about 8 days). I am curious, however, how long I can actually keep my kimchi in the onnghi. Thoughts?

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