Did the kimchi in the kimchi refrigerator ferment too quickly and go sour?
Causes and Symptoms
- The storage temperature of the Kimchi refrigerator was not right for the type of kimchi.
- Instead of storage mode, fermentation mode was used.
- Kimchi was prepared with too little salt.
- The surface of the kimchi was exposed to air.
After making kimchi, lactic acid bacteria causes fermentation, making kimchi “ripe”.
Lactic acid bacteria makes the kimchi taste fresh and prevents the growth of spoilage causing bacteria.
If you set the kimchi refrigerator to “fermentation” instead of “storage”, the kimchi may ripen more quickly due to the air being less cold.
Also, if the kimchi was prepared with less salt, or if it was in contact with outside air, it may ripen too quickly or go sour.
Try this
Is the kimchi refrigerator set to an appropriate temperature?
➔ Check if the temperature setting is suitable for the type and salt concentration of kimchi.
To store freshly made Kimchi, select the [Kimchi] mode.
If kimchi ripened too quickly or soured using [Kimchi] mode, then switch the storage temperature from [Medium] to [High] cooling or from [Low] to [Medium] cooling so that the air is colder.
For kimchi that is not as salty, such as water kimchi or radish kimchi, set the cooling to [L].
For kimchi of medium saltiness, such as cabbage kimchi or mustard kimchi, set the cooling to [M].
For very salty kimchi, such as over fermented kimchi, set the cooling to [H].
Then, repeatedly press the same compartment button until the setting you wish to choose lights up.
For instance, if you press the [Bottom] compartment button, it will toggle in the order of [Kimchi(M→ H→ L)]→[Produce(M→ H→ L)]→[Rice/ Grain]→[Storage]→[Fast Chill]→[Off].
Even if you do not press the [Lock] button, the mode you chose will be automatically operated after 60 seconds.
Please refer to the user manual of your product for more information.
Are you using fermentation mode instead of a storage mode?
➔ To store ripened kimchi, use one of the storage modes, namely [Kimchi] or long term [Storage].
Storage modes operate at a lower temperature than fermentation modes to slow down the ripening process.
| Fridge setting | Water kimchi, radish kimchi (not salty) Salt concentration of 2% or below |
Cabbage kimchi, mustard kimchi (medium saltiness) Salt concentration of 2.2~3% |
Old, over fermented kimchi (very salty) Salt concentration of 3.1% or higher |
|---|---|---|---|
| [Kimchi] |
Might freeze |
Might freeze |
optimum temperature |
| [Kimchi] |
Might freeze |
optimum temperature |
Might get sour |
| [Kimchi] |
optimum temperature |
Might get sour |
Might get sour |
Move left or right to check the contents.
Is there high enzymatic activity due to low salt concentrations?
➔ Prepare your kimchi a little saltier.
As soon as the kimchi is seasoned with salt, the fermentation process begins, and it starts to slowly ripen.
If the kimchi is to be consumed soon, it is ok to not salt it as much, but if you wish to store it for a long time, it is better to make it salty.
Even if the storage temperature is the same, the lower salt content makes it easy for kimchi to freeze, and as a result kimchi could go sour or soft.
In addition, use seasoning, sugar and MSG as little as possible since they make kimchi soft.
Is the surface of kimchi exposed to air?
➔ When storing kimchi, make sure it is completely submerged in the kimchi juice so that the outside air is blocked off.
To prevent kimchi from being severely fermented, cover the surface with a plastic deli sheet.
In addition, firmly press the kimchi down or use a pressing stone to submerge the kimchi in its juice.
This guide was created for all models, so the images or content may be different from your product.
