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  1. I just made some kimchi today and put it into some glass jars to ferment. I’ve never made it before though, and I am worried about the safety of the food. I didn’t sterilize the jars before using them. Is it safe to eat it after I leave it on my shelf for three days? How do I know that I won’t get any harmful bacteria?

  2. KimchiWarrior1 says:

    your advice is appreciated

  3. monirmamoun says:

    Seeing a field of onggi pots full of kimchi is making me verrrryyy hungry 🙂

  4. perryjerryhistory says:

    Kimchi Warrior Rocks!