By Lynnie Stein / October 15, 2018


•The smaller the pieces, the quicker the vegetables will ferment, however a more sour end result.

The size of the pieces is really a personal preference.

Some ferments are traditionally done with larger chunks such as turnip kimchi, or smaller pieces such as Classic Kraut.

Tongbaechu-kimchi uses the whole cabbage leaf.

•Larger pieces will generally take a longer time to ferment and create a less sour end product.

Anaerobic conditions can be more effective in finely cut material.

Chunks will not absorb the salt as readily as a fine cut, and so getting the liquid to leach from the batch may be more difficult.

Xxoo Lynnie


Leave a Reply

© 2024 Lynnie Stein