Owner's Manual

Getting to know the kimchi
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Getting to know the kimchi
My kimchi smells strange.
• A smell may develop early in the fermentation stage due to the seasoning (garlic,
salted seafood, etc.), but this could go away as the kimchi ferments. Add an adequate
amount of garlic, onion, and green onion in your kimchi. An excessive amount of these
ingredients may cause an unpleasant odor.
• This may happen if you stored kimchi in the kimchi refrigerator before the fermentation
took place.
• If the kimchi was exposed to air too much, yeast formation may occur and cause the
strange smell.
• After making the kimchi, protect it from air exposure and keep it slightly seasoned to
prevent strange odor.
My kimchi tastes bitter.
• Kimchi may taste bitter before it is ripe, and the taste could go away as it ripens.
• Using low-quality salt or salt with a high magnesium content for pickling the cabbage
can result in a bitter taste.
• With young radish kimchi, rinsing the radish after pickling can result in a bitter taste.
The cabbage is not absorbing the seasoning.
Storing the kimchi at a low temperature immediately after making it can prevent the
cabbage to absorb seasoning. Make sure to ferment the kimchi before storing.
My watery kimchi’s juice has turned red.
The ingredients such as green sea ngers and mustard leaf may causing the juice to turn
red. This is not due to the kimchi container and therefore not a cause for concern.
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