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A kimchi refrigerator is a refrigerator designed specifically to meet the storage requirements of kimchi and facilitate different fermentation processes. The kimchi refrigerator aims to be colder, with more consistent temperature, more humidity, and less moving air than a conventional refrigerator, providing the ideal environment for fermentation of kimchi.
If the food contains sufficient moisture, a pickling brine may be produced simply by adding dry salt. For example, sauerkraut and Korean kimchi are produced by salting the vegetables to draw out excess water. Natural fermentation at room temperature, by lactic acid bacteria, produces the required acidity. Other pickles are made by placing ...
As the temperature falls below 0 °C, fermentation is halted and the food is preserved; it begins again as the temperature increases in spring time. [10] The strong odors of kimchi can taint other products in a refrigerator. [3] Despite modern advances in refrigeration, the custom of gimjang continues to be passed down the generations.
This feature facilitates fermentation of food. Food commonly made in onggi includes gochujang, doenjang, kimchi, and soy sauce. With proper porosity and permeability, onggi can give an optimally ripe quality to fermented foods. Fine-tuned onggi containers are highly suitable for various kinds of fermented products. [7]
Chonggak-kimchi (총각김치) cubed chonggak "ponytail" radish, a popular spicy kimchi; Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp; Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
Kimchi is placed in an onggi (earthenware) or a container, covered, and pressed down, and let ferment at room temperature for a day or two. Traditionally, kimchi is stored underground in onggi (earthenware). [9] Today, it is more commonly stored in a kimchi refrigerator or a regular refrigerator.
Tibicos water crystals made with Muscovado. This is a list of fermented foods, which are foods produced or preserved by the action of microorganisms.In this context, fermentation typically refers to the fermentation of sugar to alcohol using yeast, but other fermentation processes involve the use of bacteria such as lactobacillus, including the making of foods such as yogurt and sauerkraut.
Baek-kimchi [1] (백김치) or white kimchi [1] is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. [2] Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy. [ 3 ]