LG GR-K30PS Owner's Manual - Page 64

General knowledge about Kimchi Using method The seasoning process begins with adding salt. Fermentation begins when salt is added to the Kimchi. Various substances within the cabbage and other vegetables begin to ferment and proteins are decomposed in the process. Thus, Kimchi will ferment and be seasoned even at low temperature. This is how Kimchi is slowly seasoned during the cold winter time. Kimchi depending on the types of spices The integrated taste of Kimchi is from the different types of spices, such as leek, garlic, ginger, pepper powder etc. Everything in Kimchi affects the seasoning speed Garlic, seafood (oyster, lobster, croaker, fish etc.), onion, pepper powder, cucumber, thin leeks etc. accelerates the seasoning process. Especially, if you add oyster, rice paste or salted shrimp, the seasoning speed will increase rapidly. Conversely, adding leek, leaf mustard, ginseng etc., will cause the seasoning process to slow down. Kimchi begins to season as soon as it is made Kimchi will turn sour if it is in contact with air and mold will form on it. This occurs when the Kimchi is not soaked in juice or when it is not salty enough. You can prevent this by making the Kimchi soak below the juice or block the exposure to air. The effect of temperature on making Kimchi The ambient temperature affects the seasoning process. Kimchi stores well and keeps its taste well at temperature below 10 . 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 Mul Kimchi, use a conventional radish. Select radishes with smooth leaves whose upper parts are white. 27