I’ve discovered this brand of Gochugaru several years ago while searching for kimchi recipes to make at home. I keep it in the freezer where it stays fresh until I need it. I’ve been making kimchi off and on for about four years, and recommend this brand as well as mother-in-law recipes for other fermented goods. For the last batch of kimchi I made, I let it ferment in our basement refrigerator for a couple of weeks, instead of leaving it out on the counter in the summer. Best results ever, crisper vegetables, and not quite as sour a ferment, crisp and clean taste.