| 摘要 |
A method of controlling Kimchi fermentation of a Kimchi refrigerator capable of fermenting Kimchi at an optimum temperature for activating lactic acid bacteria of Kimchi regardless of initial temperature of input Kimchi by preparing a separate pre-fermentation step before the Kimchi reaches fermentation temperature is provided. A control method contains the steps of: pre-fermentation for storing Kimchi for a predetermined time to allow initial temperature of the Kimchi being put into the Kimchi refrigerator to reach the set temperature suitable for Kimchi fermentation; Kimchi fermentation for fermenting the Kimchi at the set temperature for activating lactic acid bacteria of the input Kimchi for a predetermined time; quick cooling for quickly cooling the fermented Kimchi for a predetermined time to prevent over-fermentation of the fermented Kimchi; and Kimchi storage for storing the quickly-cooled Kimchi at the set temperature for a long time. In the pre-fermentation step, the Kimchi is stored at 8 to 12deg.C for 12 to 15hr. In the Kimchi fermentation step, the Kimchi is fermented at 3 to 7deg.C for 33 to 38hr. In the quick cooling step, the Kimchi is quickly cooled at -6 to -3deg.C for 5 to 9hr. In the Kimchi storage, the Kimchi is stored at -2 to 0deg.C. |
