Samsung Kimchi Manuel D'utilisation page 12

Operation
Storing kimchi properly
Choose the proper Preserve mode according to the type or recipe of the kimchi.
• Using an improper Preserve mode can cause the kimchi to freeze or go sour.
• If storing bland kimchi with salty kimchi in the same compartment, select the Preserve mode suitable for
the bland kimchi to prevent the freezing of the kimchi.
Temperature selection tip Normal kimchi
Type of kimchi and salinity (%)
Salty kimchi
(aged kimchi) 3.0 % and over (salty)
Normal kimchi
(cabbage kimchi, mustard leaf kimchi)
2.2–3.0 % (normal)
Watery kimchi
(young summer radish watery kimchi, radish
watery kimchi) 2.2 % and lower (bland)
Special low salt kimchi
0.7–1.5 % (bland)
Fermenting kimchi deliciously
Fermenting kimchi inside a Kimchi Refrigerator
• Use the "Ferment function". Once fermentation is complete, it automatically changes to "Preserve - Cold"
for storage.
• The period for fermentation to finish is uniform regardless of the volume of the contents.
• The number shown on the fermentation progress indicator refers to the time remaining until fermentation
is complete. If the remaining time is 24 hours or less, it is indicated in hourly intervals.
Fermenting kimchi outdoors
• Once the kimchi juice level rises and the juice starts to bubble, store the kimchi inside the Kimchi
Refrigerator.
• Allowing the kimchi to ferment a little and then storing it at a low temperature will give you tasty kimchi
that is rich in probiotics.
• The time when outdoor fermentation of kimchi is complete during a kimchi-making season is
- when the kimchi juice level rises and the juice begins to bubble,
- when the kimchi loses its raw vegetable scent and develops a sour taste, and
- when the juice tastes ripe but the cabbage does not taste fully ripe. Once you start seeing these
signs, store the kimchi inside the Kimchi Refrigerator.
NOTE
• Please be mindful that the fermentation time when fermenting kimchi outdoors varies depending on the
type of kimchi, salinity (amount of salt), and season (fermentation temperature).
• You will be able to eat the fermented kimchi for a longer period if you store it in the "Preserve - Cold+"
mode (however, if thin ice is seen during storage, store it in the "Preserve - Cold" mode).
Other than kimchi-making season
Within 1 day
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Preserve mode (temperature
Cold+ Cold
Optimal Adequate
May freeze Optimal
May freeze May freeze
May freeze May freeze
Kimchi-making season (about 10 ℃)
Within 3 days
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Low salt
Cool
kimchi
Adequate Adequate
Adequate Adequate
Optimal Adequate
May freeze Optimal
2020-11-04 9:26:40