Not really. While fermenting, Once it gets where you like it, refrigerate (or put in a 40 to 50 degree room if it’s winter.)
Refrigerated kimchi will last a very long time. 6 months easy.
I think the “go bad” bacteria and fungus don’t do well with low temps and the kimchi environment.
Copyright © 2024 Maangchi LLC.
All rights reserved.
About your privacy.