Everyone has a different taste, but I do concur with you. Your grandma and my grandma kept to the traditional manual methods and that tastes best. The chilli peppers cultivated in Korea have a different sweeter taste IMO and the cheaper ones imported from China (while cheaper) do not hold up in terms of the sweetness and balanced spice. The earthenware pot also act as a refrigerant by being buried in the ground. Since the pot is placed below the frostline, kimchi is available through winter.
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