LG GR-K243PRA User Guide - Page 34

How to make delicious Old Kimchi 1 Preparation of materials [How to make the Old Kimchi with salinity of 3.5%] Please prepare basic materials such as Cabbages for winter reservation, red pepper powder, mashed garlic, mashed ginger, green onion, pickled anchovies (a little), pickled shrimps, salt, etc. The ratio of subsidiaries is according to the table on the right. Basically, the Old Kimchi should be made more saltily than the general Kimchi. Material Quantity Cabbage 130 (pickled cabbage 100) Red pepper powder 4.5 Mashed garlic 2.5 Caution Mashed ginger 0.7 Green onion 2.0 • You should use the cabbage for winter reservation. If you use the summer cabbage, you can not taste the Old Kimchi because the cabbage gets flabby. • To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus' growth and the Kimchi can be unripe. Pickled anchovies 5.0 Pickled shrimps 4.0 Salt 0.6 The Salinity of pickied anchovy : 25% (Degree of Sales) 2 How to make the Old Kimchi 1) To pickle cabbages with salt (Salinity after pickling: 2.0-2.2%) - same as the way of making the general Kimchi. ① Cut cabbages into two equal parts ② Using water twice as heavy as cabbages, make the salt water including 8% of salt (amount of general salty water) ③ Immerse the cabbages equally divided in salt water for 12~15 hours and scatter some salt in the inner part of the cabbages. (Please use more salt to scatter in the inner part of the cabbages than that that for the general Kimchi.) 2) To make Kimchi ① Wash the pickled cabbages with water and remove water from the cabbages for 1 hour. ② Make the other materials except cabbages and leave them for around 10 minutes. (Fermenting process of seasoning) ③ Apply evenly the seasoning to all the corners of the cabbages. ④ Put them in the Kimchi container of the left section of the drawer. Arrange the cutting side up to prevent the seasoning from flowing out from the cabbages. (press firmly because the less room the better) ⑤ Cover the Kimchi with cabbage leaves salted not long before eating. 3) Fermentation of the Old Kimchi (ripening) ① Put the Kimchi container in the left section of the drawer and select the "Fermentation of the Old Kimchi". ② 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". ③ If you think that the Old Kimchi is unripe, you can execute the fermentation of the Old Kimchi once more. What is the Old Kimchi? This is the Kimchi which is fully ripened in the pot at least for one year up to 5 years. It tastes of nicely salty, acidulous, bitterish, and deeply flavorous. And, the acidity level is around 1.0% which is much higher than the general Kimchi. 34