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.

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