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_ iii:_! ii _ ¢
Kumchi flavor
The storing temperature of Kimchi is around O°C.The freezing temperature
changed according to _pe d Kimchi, spices, amount of salt etc. At this time,
low the storing temperature of the Kimchi.
o Efthe storing temperature is °'Max°',set to _'Mid'°or '°Min_'.
• If the storing _emperature is "Mid '°,set to '°Min"
if you sel_t rhythm fermenting function br Kimch[ storage, _tcan turn sour fast, At this
time cancel the £_,t,glm fermenting and _lec.t storage or fish, o r keeping function.
Kimchi al_ tL._rns _ur fast if the storing temperature is high. At this time, adiust the
tem_r_Jture.
The stonng tem_ratde
is lower from Min _ Mid -- Max. Also the
seasaning s_ed @n differ W the _pe of Kimchi,spices, _emperature of t_e day Kimchi
was made etc.
/f you put too IiiSlesalt in the Kimchi, the color of the Kimchi may look good but from
the yeast effect, the Kimchi becomes soft. _
the seafo_ sauc_ can accelerate
the seasoning speed and make the Kimchi _fter.
il you store Kimchi for a !ong period of time, Kimchi sta_s _ot:um darker due to
oxi,dation. To maintain the color of Kimchi for a long time, put a clean plastic wrap to
cover the Kimcihiwithin the container..
If you do not:clo_ the container lid tightly, it wiil be expos@ to air to form white
yeasts on the Kimchi or on the outer cabbage of K_mch,.You can pr_,*ent:this W
putting a piastic wrap or bag on the surface of the Kimchi.
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