Causes and Symptoms
- The storage temperature of the refrigerator was set too high.
- Too many additional ingredients were added – jeotgal (fermented seafood), onions, oyster and so on.
- Kimchi was exposed to air.
Why kimchi goes sour.
1. If the kimchi storage temperature is too high, kimchi can sour quickly.
2. If you add too many additional ingredients, such as jeotgal (fermented seafood), onions, oyster, when preparing kimchi, the kimchi may sour quickly.
3. If kimchi is exposed to the air during storage, kimchi can sour quickly.
Try this
Set the kimchi storage temperature appropriately for the type of kimchi.
➔ For not so salty kimchi, which easily freezes, use [Kimchi] mode at ‘L’.
For salty kimchi, use [Kimchi] mode at ‘M’ or ‘H’.
Temperature setting
Kimchi | Produce | Meat/ Fish |
Rice/ Grain |
Fridge | ||||||
---|---|---|---|---|---|---|---|---|---|---|
L | M | H | L | M | H | L | M | H | ||
30.2℉ -1.0℃ |
29.3℉ -1.5℃ |
28.4℉ -2.0℃ |
38.3℉ 3.5℃ |
36.5℉ 2.5℃ |
34.7℉ 1.5℃ |
27.5℉ -2.5℃ |
50℉ 10℃ |
37.4℉ 3℃ |
35.6℉ 2℃ |
33.8℉ 1℃ |
If you use other containers to store kimchi, the kimchi might freeze due to poor circulation of cold air.
※ Temperature settings may vary by model.
Do not add too much additional ingredients such as joetgal (fermented seafood), onion or oyster when preparing kimchi.
Firmly press the kimchi down so it is submerged in its juice and cover it with a plastic deli sheet.
If the storage compartment is set to [Fermentation] or [Kimchi+] mode, then switch to [Kimchi] mode.
If a thin ice layer formed on kimchi stored in [Kimchi] mode, then change the mode.
➔ If [Kimchi] mode is at ‘M’, switch to ‘L’ cooling and if at ‘H’, switch to ‘M’ cooling.
This guide was created for all models, so the images or content may be different from your product.