Hi, we're thinking of selling kimchi in this small tourist town, since we've had such success making it for the past few years. We'd have to sell it in small jars, like 400ml or 1 l. Should we pack and ferment it in the small jars in the first, or can we initially pack and ferment it in a bigger container and then transfer it to smaller size jars for cold storage and sale? Will there be a significant different in its storage life?
Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.
we've fermented kimchi in 5-liter batches, then packed the finished product in glass pint (about 1/2-liter) jars with no problem. I would think that as long as everything remains submerged under brine, you'll be just fine repacking.
All the vegetable fermentation businesses that I have visited (quite a few) ferment in larger vessels, then transfer to jars after fermentation and refrigerate once the product is in jars. The limitation on fermenting in jars is the pressure that forms within them. With one or two jars this is easy to deal with (either manually releasing pressure or rigging a pressure-release airlock) but with many jars would be cumbersome. Hope you manifest this vision!