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English - 13
Operation
About fermenting speed
• The fermenting speed of kimchi varies depending on the amount of salt and the types and amounts of
ingredients (seasoning).
• The salt concentration is the most important factor in fermenting kimchi. It takes a shorter time to ripen
kimchi if the salt concentration level is low but the ripening speed slows down if the salt concentration
level is high.
• The fermenting speed is affected by the types and amounts of seasonings used to add avor to the kimchi,
and varies signicantly depending on your locale and dietary pattern. Using large amounts of ingredients
such as garlic, seafood (oysters, raw shrimp, croaker, hairtail, etc.), onions, dried red pepper powder,
cucumbers, and green onions speeds up the fermenting process. On the other hand, adding ingredients
such as chives, mustard leaves, and ginseng slows the fermenting process.
NOTE
• Once the Ferment function is set, the fermenting process is initiated in the entire Kimchi Refrigerator so
store only the amount to be ripened.
• The degree of fermentation may vary depending on the type of kimchi, salinity (amount of salt), and
season so taste your kimchi periodically during the fermenting process to check if the kimchi is ripe, and
switch to the Preserve mode for use.
• Kimchi may not feel cold during the fermenting process. Once fermentation is complete, it switches to
“Preserve - Cold” and, after this point, you may enjoy cold kimchi.
• If you prefer raw kimchi, skip the fermenting process and use the Preserve function right away.
Storing kimchi long-term
• Do not put kimchi above the maximum line (A)
inside the container (or the handle type locking
tabs (B) for the metallic Containers). Overlling
the kimchi container will result in gas lling the
container and causing the juices to spill over. If
kimchi juices spill over, outside air can enter the
container and spoil the kimchi.
• Push down on the kimchi to ensure that no air
is trapped inside, and the kimchi is completely
submerged in the kimchi juice. Exposing the
kimchi to air can cause yeast to form and an
unpleasant odor to develop. It is also advisable
to cover the kimchi using outer cabbage leaves
or plastic sheets to protect it from air exposure.
DA68-02594B-00.indb 13 2020-11-13 8:05:28
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