Tag Info

Hot answers tagged


When I make kimchi, I usually leave it in a dark, cool corner of my utility room for 1-2 months before we start to eat it. We usually eat half the batch (1L) at once, then refrigerate. The second half is usually gone in a few weeks. Last night, however, we finished a batch that had been forgotten about and sat in the fridge for about 4 months. It tasted ...

Only top voted, non community-wiki answers of a minimum length are eligible