•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.