Storing it in the fridge radically slows the fermentation, and once made this kimchi will keep for months. Just be sure to eat some every few weeks -- or at least open the lid. Pressure will slowly build up in the jar, and you will need to relieve that. Serve the kimchi alongside mild meats such as fish or chicken, or as a condiment with rice or other foods. It's also good minced and stuck inside a dumpling.