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Can we transfer kimchi to smaller jars before cold storage?  RSS feed

 
Rebecca Norman
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Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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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?

Thanks!
 
tel jetson
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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.
 
Rebecca Norman
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Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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food preservation greening the desert solar trees
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Thanks! How long did you store it after that?
 
tel jetson
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Rebecca Norman wrote:Thanks! How long did you store it after that?


hmm. we ate most of it pretty quickly, but there's one jar still around three or four months later that's still fine.
 
Sandor Katz
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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!
 
Rebecca Norman
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Posts: 1273
Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
127
food preservation greening the desert solar trees
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Thank you Sandor, for that very relevant info (and because it comes from you, reliable)

BTW, your follower Max, a college student doing a world tour to learn about different ferments, stayed with us a while last year. He got me even more interested in your work. Thanks!
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