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Kimchi fermenting tips
Fermenting kimchi inside a kimchi refrigerator
• Use the Ferment mode. Once the fermenting process has nished, the refrigerator will
automatically enter the Regular-Cold Preserve mode.
• The fermenting time is pre-programmed for each Ferment mode and cannot be
changed.
• The number on the progress indicator represents the remaining days until the end of
fermenting.
Fermenting kimchi outdoors
• Once the kimchi juice level rises and the juice starts to bubble, store the kimchi inside
the kimchi refrigerator.
• Allowing the kimchi to ferment a little and then storing it at a low temperature will give
you tasty kimchi that is rich in probiotics.
• If you ferment kimchi outdoors in typical kimchi-making season (winter), you will know
the kimchi is ripe when:
- the kimchi juice level rises, and the juice begins to bubble.
- the kimchi loses its raw vegetable scent and develops a sour taste.
- the juice tastes ripe, but the cabbage does not taste fully ripe. Once you start seeing
these signs, store the kimchi inside the kimchi refrigerator.
NOTE
• The kimchi can be fermented at room temperature. Please be mindful that, when
ferment kimchi in room temperature, the fermenting time varies depending on the type
of kimchi, the salinity, and the temperature.
• Be careful not to exceed 3 days when fermenting kimchi at room temperature.
The wintertime (below 10 °C) The summertime (over 20 °C)
Within 3 days Within 1 day
Untitled-3 38 2020-11-12 4:05:59
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