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Tips for Storing Kimchi
• Do not overfill the kimchi containers.
Allow space for the kimchi to expand as it
ferments or the contents may overflow the
container. Close the container lids completely
to prevent the kimchi from fermenting too
quickly or developing yeast mold.
Fill the container with kimchi up to the fill line
and make sure the lid is tightly closed before
storing. Cover the surface of the kimchi with
plastic wrap to extend the storage time.
• Do not place kimchi directly into the
refrigerator compartment or store it in a
plastic bag.
Use the kimchi container provided to store
kimchi. Kimchi placed directly into the
refrigerator compartment may freeze and taste
off. Do not block the air outlet inside the
refrigerator with food. Doing so could cause the
food to freeze, affect product performance, or
result in electric shock or injury.
• For best results, check on kimchi within 3
to 4 days of storing it.
If the kimchi has overflowed from the container,
it may ferment too quickly and not store well.
• Do not place foods that require different
storage conditions in the same
compartment.
Select the appropriate settings for the food
being stored.
• Be sure to use enough salt when preparing
kimchi for longer storage.
The rate of fermentation is mostly determined
by the amount of salt in the kimchi.
Small batches of mild kimchi can be
successfully stored for short periods, but add
more salt if storing large amounts for use over
an extended period.
• Use care when placing kimchi containers in
the refrigerator.
Lift the container by the handles and avoid
impacts to the bottom of the container.
(The appearance of kimchi containers may
vary by model.)
A Guide to Kimchi
• The first step in fermenting kimchi is salt
pickling.
The salt reacts with enzymes in the cabbage to
break down proteins and begin fermentation
immediately. This process continues even at
cold temperatures. Traditionally, kimchi was
allowed to ferment slowly during the cold winter
weather.
• The taste of kimchi also depends on the
seasonings used.
Typical seasonings include green onion, garlic,
ginger, salted fish, and chili powder. The
combination of spices chosen determines the
overall taste of the kimchi.
• Fermentation Rates for Kimchi
Adding a lot of garlic, seafood, onions, chili
powder, cucumber or green onions makes
kimchi ferment more quickly. Adding salted
oysters, salted shrimp or persimmon sauce
really speeds up fermentation. On the other
hand, adding leeks, mustard or ginseng slows
down fermentation.
• Kimchi begins fermenting as soon as it is
prepared.
Contact with air will make kimchi sour. If the
kimchi is not covered in sauce or has too little
salt, a thin skin of yeast will form on its surface.
Keep air away from the vegetables by covering
them in sauce or placing the kimchi in a plastic
bag or covering it with plastic wrap.
• How Temperature Affects Kimchi
Temperature affects the fermentation rate of
kimchi. When preparing kimchi for long-term
storage, keep the temperature below 10 °C.
• Long-Term Storage of Kimchi
Like cheese, kimchi is a living organism and
will change over time. To keep kimchi fresh for
long periods, increase the salt content and
store at a low temperature, near 0°C.
Press vegetables down so they are covered
with sauce and cover the container with plastic
wrap or a layer of cabbage leaves to keep air
out and keep kimchi fresh longer.
EN
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