LG GR-K243PRA User Guide - Page 47

When there is bad smell from Chungukjang When the Old kimchi is not ripened well Check ֯ Did you drain the boiled soybeans? ֯ Did you adequately cool down the soybeans before putting them in the drawer left compartment of the refrigerator? Check ֯ Did you put subsidiaries too much? (red pepper power, Garlic, etc.) ֯ Does the color of kimchi look unripe? ֯ Doesn't it taste of ripe enough? Resolution ֯ When completely boiling the soybeans, put them in the tray and drain/cool them. If the beans have too much moisture, it can smell sour and if too little moisture, the surface can dry off to block the fermenting. Drain for about 15 minutes while cooling down. When cooling the beans shake to mix them about 2 to 3 times. ֯ If you put in the boiled beans without cooling them down, they will be too humid to be fermented and will cause an irritating smell. Cool down the boiled beans in room temperature for about 15 minutes and then mix them by shaking the tray before putting them in the compartment. Resolution To put too much subsidiaries such as red peppers, etc. can hinder lactobacillus' growth and the Kimchi can be unripe. In this case, please ripen the Old Kimchi once more. The Old kimchi is the kimchi which is fully ripened in the pot at least for one year up to 5 years. The color of cabbage's leaves is changed to dark red. As the Old kimchi ripening function of a kimchi refrigerator is to make the taste of the Old kimchi in a short period of time, the color can be lighter red comparing the normal Old kimchi but the taste should be the same. How the Old kimchi is to the taste would be different by an age range and a region., If it tastes of less ripe, you can ferment once more. Problemsofproduct 47