Stopping or Pausing the Fermentation

• 1
  Freshly fermented kimchi.spicy kimchi image by Lucid_Exposure from Fotolia.com
  
  If you are fermenting a large batch of kimchi in a crock, take the desired amount out of the crock and place it in a clean glass jar.
  
  
• 2). Carefully repack the rest of the crock, so that the vegetables are well below the brine. This prevents mold.
  
  
• 3). Place the new glass jar of kimchi in a refrigerator, where the fermentation process will pause, and enjoy as a condiment for several weeks to come. To increase the longevity of the kimchi, make sure to pack the vegetables below the brine in the jar after every use.
  
  
• 4). If starting from a smaller batch, such as a quart jar, simply move the jar to the fridge when it has fermented to your liking. Again, make sure the vegetables stay submersed so as to prevent mold.