User manual LG AGF08FBM1

[. . . ] (The shape of the Kimchi storage container can differ depending on the model). Strong deodorizing function Both left and right compartments have a separately installed "deodorizer" to reduce the smell of Kimchi. When the deodorizing effect is reduced, clean the internal sides of the refrigerator and reuse the deodorizer. (Refer to page 39 for methods on cleaning the refrigerator and reusing the deodorizer. ) To make a Chungkukjang and a Old Kimchi You can easily make and store the Chungkukjang which is good for health. You can make the Old Kimchi in a month, which it takes in general a year or longer to ferment Door cooling system The refrigerant in the inside of the door makes the inside temperature, which became hot due to opening the door, be stable quickly. Magic crisper With a magic crisper installed on the lid of the vegetable compartment, it will absorb moisture when overly humid and adds moisture when overly dry to keep the freshness of the vegetable. [. . . ] · Every time you press the button, the menu will switch as follows. Kimchi : Mid Max Min Broth Kimchi : Mid Max Min Chungukjang : Mid Max Min 3 Press the Lock/Unlock button again. · Press the Lock/Unlock button when you are done with the setting. The letter below the lock changes from "Unlock" to "Lock" to start fermenting the Old Kimchi. 2 31 How to make delicious Chungukjang and general knowledge about Chungukjang How to make delicious Chungukjang 1 Prepare ingredients (soybeans) Domestic soybeans (raw, Baktae) 500g, large cooker, Chungukjang tray Domestic soybean 500g Large, think and heavy cook for boiling long hours Tray Some imported or old soybeans with preservative may not be fermented. 2 Soak soybeans Wash the beans in clean water for one or two times. Be careful not to damage the beans when washing. Put 500g of soybean in the large cooker and put in 3-4 times the water. The soaking time may differ depending on the water temperature. Chungukjang is fermented better when boiled after soaking for a certain time. Season Winter Spring/Fall Summer Water temperature 0~5 10~16 18~25 Soaking time 12 Hours 9 Hours 6 Hours 3 Boil beans Boil hard in strong fire for 30 minutes and with the lid slightly open, boil another 5-6 hours in weak fire until water becomes sticky. If more water is needed during the boiling process, add some warm water. If the beans are not completely cooked to the inside, the bacillus will not act and not ferment the beans. When the beans are well cooked, turn off the fire and leave it for about 20 minutes. At this time mix the beans until some bubbles form on the top. <What are well cooked beans?> When the soybeans are well cooked, the color turns to dark brown and the water will be sticky. Even though the shape of the bean is maintained, it will be easily crushed once pressed. can hinder lactobacillus' growth and the Kimchi can be unripe. 2 How to make the Old Kimchi 1) To pickle cabbages with salt (Salinity after pickling: 2. 0-2. 2%) ­ same as the way of making the general Kimchi. Cut cabbages into two equal parts Using water twice as heavy as cabbages, make the salt water including 8% of salt (amount of general salty water) Immerse the cabbages equally divided in salt water for 12~15 hours and scatter some salt in the inner part of the cabbages. (Please use more salt to scatter in the inner part of the cabbages than that that for the general Kimchi. ) 2) To make Kimchi Wash the pickled cabbages with water and remove water from the cabbages for 1 hour. Make the other materials except cabbages and leave them for around 10 minutes. (Fermenting process of seasoning) Apply evenly the seasoning to all the corners of the cabbages. Put them in the Kimchi container of the left section of the drawer. Arrange the cutting side up to prevent the seasoning from flowing out from the cabbages. (press firmly because the less room the better) Cover the Kimchi with cabbage leaves salted not long before eating. 3) Fermentation of the Old Kimchi (ripening) Put the Kimchi container in the left section of the drawer and select the "Fermentation of the Old Kimchi". When completing the fermentation of the Old Kimchi, the remaining time becomes to "0" and the status is automatically changed to under the "storage of the Old Kimchi". If you think that the Old Kimchi is unripe, you can execute the fermentation of the Old Kimchi once more. What is the Old Kimchi? This is the Kimchi which is fully ripened in the pot at least for one year up to 5 years. [. . . ] When the dew drops from the cover of the tray falls on the beans during the fermenting process of Chungukjang, the sticky resin (bacteria) on the Chungukjang melts. Therefore when open/closing the drawer or when removing the tray, be careful not to shake it. Some imported or old soybeans are processed with preservatives. If you use these soybeans the bacillus will not be active to start fermenting the beans. [. . . ]