LG GR-K243PRA User Guide - Page 28

Using method of operating control parts Fermenting the Old Kimchi You can taste a nicely salted and acidulous Old Kimchi. If you ripen the Kimchi made more saltily and with less subsidiaries, (red pepper power, garlic, etc.) you can get the tastily Old Kimchi. Please refer to page 34 (How to make delicious the Old Kimchi) for details. ※ The period to ripen the Old Kimchi is around a month (23-30 days) which is longer than generally ripe Kimchi. ※ The Old Kimchi would not be tasty to the person who does not like a acidulous taste because it is more acidulous than the generally ripe Kimchi. To ferment the Old Kimchi 2 13 ※ The button shape of display could be changed for the better performance. 1 Press the Lock/Unlock button for more than 2 seconds. 2 sec • Press the Lock/Unlock button for more than 2 seconds. The letter below the lock changes from "Lock" to "Unlock" to enable other functions. Cautions when fermenting the Old Kimchi ■ It takes long time, around 23 ~ 30 days, for the Old Kimchi to be fermented. If the power is off or the door opens during fermentation, the taste of the Old Kimchi would be changed. ■ You should make the Old Kimchi with the cabbage for winter reservation and be a little more salty to lessen that the tissues of cabbages get flabby and that it smells stale. (the salinity of a general Kimchi: 2.0~2.5 %, the Old Kimchi: 3.5~5 %) To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus' activity and the Kimchi can be unripe. Please refer to page 34 (How to make delicious the Old Kimchi) for how to make the Old Kimchi. ■ When completing the fermentation of the Old Kimchi, the remaining time becomes to "0" and the status is automatically changed to under the "storage of the Old Kimchi". 28 2초 이상