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English 63
Getting to know the kimchi
Frequently asked questions
My kimchi froze!
The storage temperature varies depending on the type of kimchi and its salinity. Check the
kimchi type. Low-salt kimchi and watery kimchi are prone to freezing. Store such type of
kimchi using the Regular-Cool mode.
My kimchi turns sour too quickly.
• Make sure the storage temperature is not too high. Low-salt kimchi can freeze at a low
temperature and should be stored in the Regular-Cool mode, even if that will result in
the kimchi turning sour too quickly.
• Using an excessive amount of seasoning when making your kimchi can result in the
kimchi turning sour quickly.
My kimchi's color changed.
• Color may change if you did not fully drain the excess water from the cabbage after
salting. It also may happen if the cabbage did not absorb the seasoning well during the
fermenting process.
• If the kimchi appears to have lost its color, it is mainly due to yeast formation. Discard
any parts with the yeast and submerge the kimchi in its juice.
A white substance (yeast) has formed on the surface of the kimchi.
• Such formation may happen if the kimchi's surface is exposed to air. When storing the
kimchi, cover it with outer cabbage leaves and sprinkle salt on top or cover it with
plastic sheets to prevent air exposure.
• Are you taking out the kimchi with wet hands? Exposure to moisture can also cause
yeast formation. Wear gloves or dry your hands before handling kimchi. Make sure to
press down on the remaining kimchi to ensure that it is fully submerged in its juice.
• If you do not discard the yeast, it will spread and soften the kimchi. Discard the yeast
immediately.
• Yeast formation on kimchi can occur in the kimchi over time.
My kimchi has turned soft.
• Cabbage that has not been fully drained or fully salted may become soft when exposed
to air or pickled for too long. Low-salt kimchi can also soften easily, so we recommend
seasoning kimchi adequately. Kimchi can also become soft if too much sugar is used.
• With radish kimchi, pickling it too long draws out too much water from the radish and
causes it to go soft. Limit the pickling time to one hour.
• It is important to store kimchi fully submerged in its juice. Be extra careful with low-salt
kimchi.
Getting to know the kimchi
Untitled-3 63 2020-11-12 4:06:10
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