LG GR-J303UG - Manual (Page 32)

32
General knowledge about Kimchi
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
℃.