I think one reason supermarkets avoid the good stuff is that it doesn’t have much of a shelf life due to its aggressive fermentation. I recall buying some kimchee from To Hyang and it had very few days before going over the edge.
I think one reason supermarkets avoid the good stuff is that it doesn’t have much of a shelf life due to its aggressive fermentation. I recall buying some kimchee from To Hyang and it had very few days before going over the edge.
