Speakin' of kimchi: How do you store yours?
I have a new jar of kimchi that's sitting in my fridge, triple bagged to prevent my milk and butter from tasting and smelling like fermented veggies. Then I noticed that there's condensation forming in the innermost bag.
Obviously, this means that my kimchi is alive and will eat my face next time I try to have some for dinner.
How do you store your kimchi and keep it from funkifying your fridge?
*side note: a friend in Seoul told me that the apartments in her building has a kimchi fridge out on the balcony -- and that this is standard. Man, I need one of those.