Owner's Manual

English 39
Operations
About fermenting temperature
• The fermenting period of kimchi varies depending on the amount of salt and the types
and ingredients (seasoning).
• The salt concentration is the most important factor in fermenting kimchi. It takes a
shorter time to ripen kimchi if the salt concentration level is low and a longer time if
the salt concentration level is high.
• The fermenting period is also affected by the types and amounts of seasonings used
to add avor to the kimchi and your locale and dietary pattern. Using large amounts of
ingredients such as garlic, seafood (oysters, raw shrimp, croaker, hairtail, etc.), onions,
dried red pepper powder, cucumbers, and green onions speeds up the fermenting
process. However, adding ingredients such as chives, mustard leaves, and ginseng slows
the fermenting process.
NOTE
• Activating the Ferment mode initiates the fermenting process for the entire
compartment. Before activating the Ferment mode in the desired compartment, remove
any other items and only store fresh kimchi that need fermenting.
• The degree of fermenting may vary depending on the type of kimchi, salinity (amount
of salt), and time of the year. Taste your kimchi periodically during the fermenting
process and if the kimchi is ripe, you can start the Preserve mode.
• Kimchi may not feel cold during the fermenting process. However, when the refrigerator
enters the Regular-Cold Preserve mode at the end of the fermenting process, the kimchi
will be chilled.
• If you prefer raw kimchi, you may skip the fermenting process and use the Preserve
mode right away.
Untitled-1 39 2020-11-17  11:44:25