Another Kimchi questions (also pertains to kraut)

[Guest guest]

Hi folks,

When we make kimchi or kraut (etc) and there is liguid left over, HOW can we

store that

stuff? I'll wanna add it to my next batch of fermented foods or drink it plain,

etc, so how

do I store it? Most likely the fridge, but do I need to use dark bottles? Can

I use jars?

Does ALL the air have to be removed from it? Does it have to be strained, etc?

Thanks,

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