Koreans would get together and make it in bulk. They would store it in large pots over winter. Once it is through the fermented stage it can be stored in the fridge. I have read that it only continues to age. If left out in warm temperature it will age quicker. Does that help?
Koreans would get together and make it in bulk. They would store it in large pots over winter. Once it is through the fermented stage it can be stored in the fridge. I have read that it only continues to age. If left out in warm temperature it will age quicker. Does that help?
Yes, I am excited to try this out, its a year for learning how to make things for me :P
I hope it works well for you.