LG GR-K243PRA User Guide - Page 27

2 Press the Store button. • Select one from Fresh>Standard>Mature (3 stage) degree of Chungukjang by pressing the Ferment button. • Every time you press the button, the menu will switch as follows. Cabbage Kimchi (total 5 stages): Broth Kimchi (total 5 stages): Old Kimchi, Chungukjang (total 3 stages): Using method ※ Drawer left compartment does not have the Cabbage Kimchi underground fermenting function and Radish Kimchi fermenting function. ※ The more the Chungukjang is fermented, the stronger the taste and smell. 3 Press the Lock/Unlock button again. • Press the Lock/Unlock button when you are done with the setting. The letter below the lock changes from "Unlock" to "Lock" to start fermenting Chungukjang. Cautions when fermenting Chungukjang (Do refer to page 32 (How to make delicious Chungukjang) for more details.) ■To ferment Chungukjang well, the quality of soybeans, boiling soybeans, removing moisture appropriately and cooling temperature (40℃) are very important. ■For the Chungukjang soybeans, avoid old beans and imported beans and use newly cropped domestic beans. ■For boiling the soybeans, boil soybeans in strong fire for 30 minutes and in weak fire for 5-6 hours until the color is dark brown and sticky. When it is completely boiled, the shape of the bean is maintained but is crushed when slightly pressed. ■When the dew drops from the cover of the tray falls on the beans during the fermenting process of Chungukj2an초g, th이e s상ticky resin (bacteria) on the Chungukjang melts. Therefore when open/closing the drawer or when removing the tray, be careful not to shake it. 27