User manual LG GR-K243UG

[. . . ] Kimchi refrigerator User's Guide Model: GR-K243UG Service center Address: P. O. Box240007 201 James Record Road Huntsville, AL 35824 Call: 1-800-243-0000 Web: http://www. lgservice. com P/No. MFL31452705 Advantages of the product Easy installation With a nice design to fit well with any place in the kitchen, the refrigerator can be installed any location where there temperature is between 5 to 43°C. Various food storage capabilities You can not only store and ferment Kimchi but also store Chungukjang and use exclusively for freezing to expand your variety of food to store. Storage and seasoning at the same time You can separately select to store and season the lid left/right and drawer left/right compartment. (But drawer right compartment is only for storage. ) Door that is easy to open and close With an absorption device attached to the door, the door can be lightly opened and slowly closed to minimize the impact. High quality seal type Kimchi storage container The Kimchi storage container with high usability and seal will keep the Kimchi flavor fresh. [. . . ] Boiled beans are very tasty. 4 Cool the soybeans and ferment Chungukjang Drain the soybeans on the tray and cool it in room temperature for about 15 minutes (bean temperature of 40 ). After shaking and mixing for 2 to 3 times, pour them in the drawer left compartment of the Kimchi refrigerator. (When you try to ferment hot soybeans, it will not work because they have too much moisture. ) At this time, have the Kimchi container removed from the drawer left compartment of the Kimchi refrigerator and set it to Chungukjang storage. When you pour the soybeans in the compartment, immediately change the setting to fermenting Chungukjang. 32 5 Store Chungukjang When the Chungukjang is fermented (35 to 42 hours), the remaining time will be shown as "0 hours", and it will automatically switch to Chungukjang storing in "Mid" temperature. When the fermenting process is complete, store the Chungukjang in the storage container and leave it in the drawer left compartment. When Chungukjang is done, wash the tray and basket, and wipe the inner part of the drawer with a neutral cleaner to reduce the Chungukjang smell. If you want to store Chungukjang for a long period of time, wrap the Chungukjang in a wrap and keep it at Freeze. Caution · If you open the drawer during fermenting, it can affect the temperature and humidity, and the soybeans may not be fermented. · When open/closing the drawer, be careful not to shake the tray. (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, to stop the fermenting process. ) · If the soybeans are not cooked well, the bacillus will not penetrate deep inside the beans and may be ferment the beans. Refer to General knowledge about Chungukjang below for the condition of well cooked soybeans. Using method General knowledge about Chungukjang Effective Chungukjang diet As the function of Chungukjang is highly evaluated, people are eating more Chungukjang. But as the old saying goes, less is better than too much. It is recommended that you eat an appropriate amount. On a daily basis, 1 to 2 large spoonful of Chungukjang (10-20g) is an appropriate amount to eat. Even though there are many ways to cook Chungukjang, it is most effective to eat raw Chungukjang as it is. When making Chungukjang soup, only put in half while boiling and put the rest after you turn off the heating so that the bacillus stays alive. Condition of completely fermented Chungukjang The condition of the completely fermented Chungukjang differs by the quality of soybean, cooked level and fermenting process. Successfully fermented Chungukjang has the following characteristics. - There is no resin but the surface of the bean turned white. - Where there is resin that forms strings and disappear - When the resin is sticky like pizza cheese 33 How to make delicious Old Kimchi 1 Preparation of materials Please prepare basic materials such as Cabbages for winter reservation, red pepper powder, mashed garlic, mashed ginger, green onion, pickled anchovies (a little), pickled shrimps, salt, etc. The ratio of subsidiaries is according to the table on the right. Basically, the Old Kimchi should be made more saltily than the general Kimchi. [How to make the Old Kimchi with salinity of 3. 5%] Material Cabbage Quantity 130 (pickled cabbage 100) Red pepper powder 4. 5 Mashed garlic 2. 5 Mashed ginger 0. 7 Green onion 2. 0 Pickled anchovies 5. 0 Pickled shrimps 4. 0 Salt 0. 6 The Salinity of pickied anchovy : 25% (Degree of Sales) Caution · You should use the cabbage for winter reservation. If you use the summer cabbage, you can not taste the Old Kimchi because the cabbage gets flabby. · To put too much subsidiaries such as red peppers, etc. [. . . ] The condition of the completely fermented Chungukjang differs by the quality of soybean, cooked level and fermenting process. Successfully fermented Chungukjang has the following characteristics. - There is no resin but the surface of the bean turned white. - Where there is resin that forms strings and disappear - When the resin is sticky like pizza cheese Chungukjang is not fermented Did you adequately soak the soybeans in water and boiled them completely? Did you cool down the soybeans before putting them in the drawer left compartment of the refrigerator? Did you open the door during fermenting? Did the water drops from the cover of the tray fall? Did you use imported or old soybeans? Did the resin (bacteria) form? 46 Check Resolution When completely boiling the soybeans, put them in the tray and drain/cool them. If the beans have too much moisture, it can smell sour and if too little moisture, the surface can dry off to block the fermenting. [. . . ]