u/Travelbugs83

I fermented my kimchi in an onggi for 2 days at around 18°C. I then moved the whole onggi to the fridge to let it slowly ferment over time. Is it still important to have fermentation weights at this stage or only required during the initial active fermentation stage? Will molds develop if the kimchi isn't completely submerged in liquid this whole time? Also, does it need to stay in an onggi this whole time as well?