After Fermentation of the Old Kimchi or the Chungkukjang...
Because the Old Kimchi or the Chungkukjang is, in
general, fermented much more than a general
fermented food, during or after fermenting, it can
smell of the Old Kimchi or the Chungkukjang.
So, After fermenting, please clean containers
(Kimchi boxes, Chungkukjang tray, etc.) and wash
the inside of the drawer with detergent to reduce
• Select one from Fresh>Standard>Mature (3 stage) degree of Old Kimchi
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.
To select the "Fermentation of the Old Kimchi, makes the kimchi which has much
higher acidity level than the general fermentation of a Kimchi (Cabbage Kimchi,
Radish Kimchi, Broth Kimchi). Please select the step what you want.
• Press the
button when you are done with the setting.
The letter below the lock changes from "Unlock" to
"Lock" to start
fermenting the Old