Cautions when fermenting
To ferment Chungukjang well, the quality of soybeans, boiling soybeans, removing moisture appropriately and cooling temperature
℃ ) are very important.
For the Chungukjang soybeans, avoid old beans and imported beans and use newly cropped domestic beans.
For boiling the soybeans, boil soybeans in strong fire for 30 minutes and in weak fire for 5-6 hours until the color is dark brown and sticky.
When it is completely boiled, the shape of the bean is maintained but is crushed when slightly pressed.
When the dew drops from the cover of the tray falls on the beans during the fermenting process of Chungukjang, the sticky resin
(bacteria) on the Chungukjang melts. Therefore when open/closing the drawer or when removing the tray, be careful not to shake it.
• Select one from Fresh>Standard>Mature (3 stage) degree of Chungukjang by pressing the
• Every time you press the button, the menu will switch as follows.
Cabbage Kimchi (total 5 stages):
Broth Kimchi (total 5 stages):
Old Kimchi, Chungukjang (total 3 stages):
Drawer left compartment does not have the Cabbage Kimchi
underground fermenting function and Radish Kimchi fermenting function.
The more the Chungukjang is fermented, the stronger the taste and smell.
• Press the
with the setting.
The letter below the lock changes from "Unlock" to
"Lock" to start
button when you are done
(Do refer to
page 32 (How to make
for more details.)