Food Storage Tips

Storing Vegetables and FruitThe moisture left on vegetables after washing can make them spoil faster. Wait to wash vegetables until just before use. Leafy greens like kale or lettuce have a limited storage life. Wrap them in newspaper or in sealed containers to help them stay fresh longer.Do not store tropical fruits in the refrigerator.Bananas or uncut pineapples are damaged by cold temperatures.To store dried seafood, select "Produce" for the middle compartment and adjust the storage temperature to "low".Store vegetables or fruit in the designated containers to prevent them from freezing in the middle or lower compartment.Store rice or grain in the bottom compartment using the Rice/Grain setting.To avoid freezing vegetables, do not store them using the Storage setting in the bottom compartment.To avoid freezing kimchi, do not store it using the Meat/Fish setting in the middle compartment.

Tips for Storing Kimchi

Do not overfill the kimchi containers.Allow space for the kimchi to expand as it ferments or the contents may overflow the container. Close the container lids completely to prevent the kimchi from fermenting too quickly or developing yeast mold. Fill the container with kimchi up to the fill line and make sure the lid is tightly closed before storing. Cover the surface of the kimchi with plastic wrap to extend the storage time.Do not place kimchi directly into the refrigerator compartment or store it in a plastic bag.Use the kimchi container provided to store kimchi. Kimchi placed directly into the refrigerator compartment may freeze and taste off. Do not block the air outlet inside the refrigerator with food. Doing so could cause the food to freeze, affect product performance, or result in electric shock or injury.For best results, check on kimchi within 3 to 4 days of storing it.If the kimchi has overflowed the container, it may ferment too quickly and not store well.Do not place foods that require different storage conditions in the same compartment.Select the appropriate settings for the food being stored.Be sure to use enough salt when preparing kimchi for longer storage.The rate of fermentation is mostly determined by the amount of salt in the kimchi. Small batches of mild kimchi can be successfully stored for short periods, but add more salt if storing large amounts for use over an extended period.Use care when placing kimchi containers in the refrigerator.Lift the container by the handles and avoid impacts to the bottom of the container. (The appearance of kimchi containers may vary by model.)

A Guide to Kimchi

The first step in fermenting kimchi is salt pickling.The salt reacts with enzymes in the cabbage to break down proteins and begin fermentation immediately. This process continues even at cold temperatures. Traditionally, kimchi was allowed to ferment slowly during the cold winter weather.The taste of kimchi also depends on the seasonings used.Typical seasonings include green onion, garlic, ginger, salted fish, and chili powder. The combination of spices chosen determines the overall taste of the kimchi.Fermentation Rates for KimchiAdding a lot of garlic, seafood, onions, chili powder, cucumber or green onions makes kimchi ferment more quickly. Adding salted oysters, salted shrimp or persimmon sauce really speeds up fermentation. On the other hand, adding leeks, mustard or ginseng slows down fermentation.Kimchi begins fermenting as soon as it is prepared.Contact with air will make kimchi sour. If the kimchi is not covered in sauce or has too little salt, a thin skin of yeast will form on its surface.Keep air away from the vegetables by covering them in sauce or placing the kimchi in a plastic bag or covering it with plastic wrap.How Temperature Affects KimchiTemperature affects the fermentation rate of kimchi. Colder temperatures slow the fermentation rate.Long-Term Storage of KimchiLike cheese, kimchi is a living organism and will change over time. To keep kimchi fresh for long periods, increase the salt content and store at a low temperature, near 32°F (0°C).Press vegetables down so they are covered with sauce and cover the container with plastic wrap or a layer of cabbage leaves to keep air out and keep kimchi fresh longer.Choosing the Right Cabbage for KimchiThere are many different kinds of cabbage available. For kimchi, choose a medium sized cabbage which is rounded rather than long and thin. The inner leaves should be sweet and paler than the outer leaves. Outer leaves should be thin and light green.Selecting Radishes for KimchiThere are many types of radish kimchi, and different radishes are used for different types of kimchi. For radish kimchi, use Korean radishes that have pale green tops and well-spread leaves.For chonggak (young radish) kimchi, use Seoul radishes that have round, thick bottoms.For kkakdugi (cubed radish kimchi), try to find radishes with white rather than green tops.For dongchimi, use radishes with soft leaves and white rather than green tops.

Proper Food Storage Techniques

Store kimchi in the kimchi container.Fill the container with kimchi only up to the fill line and make sure the lid is tightly closed before storing.If the lid is not closed properly, a thin film of yeast can form on the surface of the kimchi or the kimchi may ferment too quickly. Cover the surface of the kimchi with plastic wrap or a layer of cabbage leaves before storing it to prevent yeast from forming.Store vegetables or fruits in the designated container.Some vegetables and fruits are damaged by cold air. Vegetables which are damp from being washed tend to spoil more quickly. For best results, don’t wash vegetables before storing them.Do not refrigerate tropical fruits like bananas or pineapples, which are damaged by cold temperatures.Allow hot food to cool to room temperature before refrigerating it.Placing hot food directly into the refrigerator can raise the temperature of surrounding food items, leading to spoilage and higher utility bills.Long-Term Storage of KimchiPlace newly prepared kimchi into the refrigerator and select the Kimchi setting.Depending on the type and saltiness of the kimchi, select the Low, Medium, or High setting.For best long-term storage, make sure the vegetables are completely submerged in the sauce and cover the kimchi with plastic wrap.Storing Purchased KimchiIf kimchi will be consumed within a short time, select the Fast Chill setting. If kimchi will be stored for a long time, select the Storage setting.Before storing vegetable oils in the refrigerator, read the storage instructions on the container.Vegetable oil bottles can become messy with use. Place oil bottles in disposable or left over plastic containers to avoid having to clean refrigerator shelves.Select the appropriate temperature for the food being stored.Storing kimchi at the Fermentation setting may cause it to spoil.Some types of kimchi may freeze if stored at the High setting. Check on kimchi often when using the High setting.Storing other food along with kimchi in a storage container may result in the other food freezing.Using the Different ContainersFor best results when using the Refrigerator setting, store containers which are similar in size, smaller containers, or bottles.Storing kimchi in the provided kimchi container in the designated position makes the most delicious kimchi.Do not store kimchi in glass bottles. The kimchi will expand when frozen and the bottle may break, causing a risk of injury.Do not place containers near the air outlet in the refrigerator. The food may freeze.Fermenting KimchiAvoid opening the compartment door while kimchi is fermenting.Allowing the warmer outside air in during fermentation can affect the taste of the kimchi.Getting Rid of Food OdorsCover open food containers with plastic wrap before storing to prevent transfer of odors inside the refrigerator.After installation, allow the refrigerator to cool completely before storing food.Food may spoil and cause odors to linger if it is stored before the refrigerator has been allowed to reach the set temperature.