I am not sure if there is anyone who is from Korea on this forum, but I have a question.
I love Kimchi. So much so that my girlfriend and I make large quantity of them. Kimchi making process is somewhat laborious and time consuming, so it makes sense to make a lot at once. However, since it is a fermented product, usual (American) refrigerators can't stop the (fermentation) process from continuing. This results in less than a month, it becomes too sour to eat. My typical process involves letting it ferment overnight in room temperature, and store it in usual refrigerator.
Having said that, I read there is a specialized refrigerator in Korea that is suited for storing Kimchi. Does anyone have any information of this? My understanding is, this type of appliance is made to keep lower temperature, higher moisture, and less air movement. Searching English Internet sites didn't yield anything and going to Korean site is not possible for I do not understand Korean language. I've read in Kimchi refrigerator, it will last months - possibly all winter long.
I can adjust my usual refrigerator to colder temperature, to a point vegetable will actually freeze but obviously, this is not desirable. So how cold should it be? My understanding of physics is that moisture is related to temperature, so how is colder but higher in humidity actually possible?
By the way, I'm in Florida, so don't suggest Onggi, please.