LG GR-K30PS - Manual (Page 66)

Using method
29
Caution when fermenting old Kimchi
Note the following when fermenting old Kimchi.
■ Old Kimchi takes a long period of about 23 to 30 days to ferment. If
the power is turned off during the fermenting process or if the door is
kept open, the taste of Kimchi can be different.
■ Old Kimchi has to be done with winter cabbage for Kimchi and must
be made with more salt to reduce the cabbage from being softened and
to reduce the smell. (Saltiness of common Kimchi: 2.0 – 2.5%, saltiness
of old Kimchi: 3.5-5.0%). If you put too much ingredients in the Kimchi, it
can block the lactobacillus activity to make it fermented less.
■ When the old Kimchi fermenting process is complete, the remaining
time of "0 hours" will be shown, and it will automatically switch to "Old
Kimchi" storing in "Mid" temperature.
After fermenting old Kimchi......
■ Since old Kimchi is far more acid than any other fermented food,
Kimchi may smell badly during and after fermentation.
To reduce the smell, clean the container and the inside of the drawer
with neutral detergent after fermentation is completed.
What is old Kimchi?
This refers to the Kimchi in the jar for more than a year to maximum of
5 years. It tastes salty, sour and a bit bitter but with a deep taste with a
higher acidity of nearly 1.0%.