LG GR-J303UG Owner's Manual (English) - Page 33
To store Kimchi for a long period of time, Selecting cabbages for Kimchi, Select the right type
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To store Kimchi for a long period of time Because Kimchi is a live food, it will go bad after a long period of time, but scientifically to extend the storage of Kimchi, you need to store it in low temperature (near 0 ) and make it saltier. And if you store the Kimchi below the juice and put a clean vinyl wrap or Fresh vegetable on top of it, you can extend the period of storing the Kimchi by reducing oxidation. Clean vinyl wrap Selecting cabbages for Kimchi There are over 50 varieties of cabbage. Round heads make better Kimchi than the long, think heads. The soft, white inner leaves and soft outer leaves of light green and light blue are the most desirable. Select the right type of radish There are many types of radish Kimchi. For a radish used to spice a cabbage Kimchi, Chosun radishes are superb. Select a radish that has a large root and is moist. To make Chonggak Kimchi, use a Seoul (Nehrubak) radish. They should be thick near the tips, round, small, and hard. Many types of radish can be sliced and added to any Kimchi to improve the flavor. The radish of which the upper part is white is more desirable than blue. For Broth Kimchi, use a conventional radish. Select radishes with smooth leaves whose upper parts are white. Using method 33