LG GR-J303UG Owner's Manual (English) - Page 30
Caution when fermenting old Kimchi
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Tips Old Kimchi takes a long period of about 23 to 30 days to ferment. If the power is turned off during the fermenting process or if the door is kept open, the taste of Kimchi can be different. Old Kimchi has to be done with winter cabbage for Kimchi and must be made with more salt to reduce the cabbage from being softened and to reduce the smell. (Saltiness of common Kimchi: 2.0 - 2.5%, saltiness of old Kimchi: 3.5-5.0%). If you put too much ingredients in the Kimchi, it can block the lactobacillus activity to make it fermented less. When the old Kimchi fermenting process is complete, the remaining time of "0 hours" will be shown, and it will automatically switch to "Old Kimchi" storing in "Mid" temperature. 30
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30
Tips
Caution when fermenting old Kimchi
Note the following when fermenting old Kimchi.
■
Old Kimchi
takes a long period of about 23 to 30 days to ferment. If
the power is turned off during the fermenting process or if the door is
kept open, the taste of Kimchi can be different.
■
Old Kimchi
has to be done with winter cabbage for Kimchi and must
be made with more salt to reduce the cabbage from being softened and
to reduce the smell. (Saltiness of common Kimchi: 2.0 – 2.5%, saltiness
of old Kimchi: 3.5-5.0%). If you put too much ingredients in the Kimchi, it
can block the lactobacillus activity to make it fermented less.
■
When the old Kimchi fermenting process is complete, the remaining
time of "0 hours" will be shown, and it will automatically switch to "Old
Kimchi" storing in "Mid" temperature.