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Miscellaneous Info
FAQs regarding Kimchi
Symptom
Solution
Kimchi is frozen!
- As the appropriate storage temperature differs by the kinds of Kimchi
and salinity, please check the kind of Kimchi. Low salinity Kimchi or
watery Kimchi is likely to be frozen. Keep it under Kimchi (Weak).
Kimchi gets sour
quickly.
- Check whether the storage temperature is too high. Low salinity
Kimchi might get frozen at low temperature so keep it under Kimchi
(Weak) even though it gets sour quickly.
- If Kimchi is overseasoned, it might get sour quickly.
The color of Kimchi
has changed.
- It is because the Kimchi had lots of water when it was made or the
seasoning is not properly applied.
- Decolorized Kimchi is caused by yeast. Remove the decolorized
portion and store the Kimchi with enough liquid.
Some white strands
(white yeast)
appear on the
Kimchi.
- It can be formed when the surface of Kimchi is in contact with the air,
so cover the Kimchi with outer leaves, sanitary bags or add more salt
to prevent the air from coming into contact.
-
Don’t take the Kimchi out with wet hands. The moisture from outside
can cause the formation of yeast. Take the Kimchi out with dry hands
or sanitary gloves. Also, fill the remaining Kimchi with Kimchi liquid
by pressing it forcefully.
- If you leave the Kimchi as it is, the yeast might increase and make the
Kimchi runny. Therefore, remove the yeast right away.
- Yeast can appear as time goes by even in the Kimchi refrigerator.
Kimchi gets runny!
- If you used the cabbage which had lots of water or was not salted
properly and got exposure to the air, or was salted too much, then the
Kimchi might get runny. This phenomenon happens frequently for low
salinity Kimchi, so remember to make properly seasoned Kimchi. Also,
adding too much sugar can cause runny Kimchi.
- For Radish Kimchi, a lot of moisture from the radishes might come out
when it is salted for too long. This causes runny Radish Kimchi. Make
sure that salting does not last more than 1 hour.
- It is important that Kimchi has enough liquid. Be especially careful
with low salinity Kimchi.
A strange odor
comes out of the
Kimchi.
-
The odor might come from the seasoning like garlic, salted fi sh, etc.
at first, but it would disappear durng fermentation. Putting lots of
garlic, onions, or spring onions into Kimchi might cause an unpleasant
odor, so add them properly.
- When you store Kimchi in the refrigerator without a little bit of
fermenting, it might cause a strange odor.
- An odor can occur If the Kimchi is in contact with the air or yeast has
appeared in the Kimchi making it sour.
- Odors can be prevented by blocking outside air after making Kimchi,
and by leaving the Kimchi at room temperature for a certain period of
time before putting it in the Kimchi refrigerator.
DA68-02594B-00.indb 14
2020-11-04 9:26:40
