Forum:

fermentation

Can we transfer kimchi to smaller jars before cold storage?

Rebecca Norman

gardener

Posts: 2564

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

890

I like...

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

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!

Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.

tel jetson

steward

Posts: 3706

Location: woodland, washington

212

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

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.

find religion! church
kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
be hospitable! host-a-hive
be antisocial! facespace

Rebecca Norman

gardener

Posts: 2564

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

890

I like...

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

Thanks! How long did you store it after that?

Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.

tel jetson

steward

Posts: 3706

Location: woodland, washington

212

posted 12 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

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.

find religion! church
kiva! hyvä! iloinen! pikkumaatila
get stung! beehives
be hospitable! host-a-hive
be antisocial! facespace

Sandor Katz

Author

Posts: 23

posted 12 years ago

2
Number of slices to send:

Optional 'thank-you' note:

Send

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!

wildfermentation.com

Rebecca Norman

gardener

Posts: 2564

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

890

I like...

posted 12 years ago

Number of slices to send:

Optional 'thank-you' note:

Send

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!

Works at a residential alternative high school in the Himalayas SECMOL.org . "Back home" is Cape Cod, E Coast USA.

Willie Smits: Village Based Permaculture Approaches in Indonesia (video)

will be released to subscribers in: soon!

click here for details