I only want to make a small jar of kimchi. How do I scale down the recipe, and will it ferment faster?

Question

How do you scale down a kimchi recipe for a small jar? Get simple instructions for making a smaller batch and find out if it will ferment faster.

Answer 1

To scale down a kimchi recipe, proportionally reduce all ingredients. A smaller batch may ferment slightly faster due to a higher concentration of microbes relative to the total volume.

Detailed Explanation:

Scaling down a kimchi recipe is straightforward. The key is to maintain the ratios of all ingredients. For example, if your original recipe calls for 1 head of Napa cabbage, 1/2 cup of salt, 1/4 cup of gochugaru (Korean chili powder), and 2 tablespoons of fish sauce, and you only want to use half a head of cabbage, then you would halve all the other ingredients as well. This means using 1/4 cup of salt, 1/8 cup of gochugaru, and 1 tablespoon of fish sauce.

Fermentation speed is influenced by temperature, the amount of salt used, and the presence of beneficial bacteria. A smaller batch of kimchi *might* ferment a little faster because the relative concentration of microorganisms from the ingredients (like garlic, ginger, and the cabbage itself) is higher compared to the overall volume. However, the difference is usually not significant unless the temperature is also warmer. Keep a close eye on your kimchi and taste it regularly to determine when it has reached your desired level of sourness.

Pro Tip:

When scaling down, use a kitchen scale for precise measurements, especially for spices and salt. Even slight variations in these ingredients can affect the flavor and fermentation process of your kimchi.