Author Topic: Do we have anyone familiar with specialized refrigerators for Korean Kimchi?  (Read 1067 times)

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Offline tkamiya

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I am not sure if there is anyone who is from Korea on this forum, but I have a question.

I love Kimchi.  So much so that my girlfriend and I make large quantity of them.  Kimchi making process is somewhat laborious and time consuming, so it makes sense to make a lot at once.  However, since it is a fermented product, usual (American) refrigerators can't stop the (fermentation) process from continuing. This results in less than a month, it becomes too sour to eat.  My typical process involves letting it ferment overnight in room temperature, and store it in usual refrigerator. 

Having said that, I read there is a specialized refrigerator in Korea that is suited for storing Kimchi.  Does anyone have any information of this?  My understanding is, this type of appliance is made to keep lower temperature, higher moisture, and less air movement.  Searching English Internet sites didn't yield anything and going to Korean site is not possible for I do not understand Korean language.  I've read in Kimchi refrigerator, it will last months - possibly all winter long.

I can adjust my usual refrigerator to colder temperature, to a point vegetable will actually freeze but obviously, this is not desirable.  So how cold should it be?  My understanding of physics is that moisture is related to temperature, so how is colder but higher in humidity actually possible?

By the way, I'm in Florida, so don't suggest Onggi, please.
« Last Edit: November 10, 2021, 06:15:26 am by tkamiya »
 

Online dunkemhigh

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so how is colder but higher in humidity actually possible

'Dew point'

Quote
The dew point is the temperature to which air must be cooled to become saturated with water vapor. It is assumed that air pressure and water content is constant. When cooled further, the airborne water vapor will condense to form liquid water (dew).
 

Online dl6lr

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I am not sure if there is anyone who is from Korea on this forum, but I have a question.

Maybe ask her for tips: https://www.koreanbapsang.com/baechu-kimchi-napa-cabbage-kimchi/
 

Offline tkamiya

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Thanks.

I'm asking Maangchi at www.maangchi.com. She seems to be a Kimchi expert.   
 

Online Ian.M

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I assume you found the wikipedia article: https://en.wikipedia.org/wiki/Kimchi_refrigerator

The FDA recommend a refrigerator temperature of below 40°F (4°C), so it it likely that the difference between an ordinary refrigerator and a kimchi refrigerator, is that the kimchi refrigerator operates closer to 32°F (0°C), and does *NOT* have auto-defrost cycles.  If you cant easily obtain an imported kimchi refrigerator, consider a (new) laboratory refrigerator capable of operation down to freezing point, or convert a small chest freezer by fitting a higher temperature range thermostat.

The humidity in a closely covered container containing aqueous liquid will be at the saturation point so unless you are using open fermenters or storage containers the humidity in the refrigerator shouldn't be a problem, except managing the resulting condensation from air exchange when it is opened.  A  plastic changing room mat in the bottom of a converted chest freezer to keep your fermenters out of the condensation, with one corner cut out, + levelling it so it drains to that corner, then regularly using a sponge on a stick should manage the condensation well enough.
« Last Edit: November 11, 2021, 09:38:15 am by Ian.M »
 
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Offline tkamiya

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Defrost cycle!  I forgot about that.  That will cause problems for sure.  Yes, I found Wiki page, but it didn't go deep into what the differences are with figures.  Just broadly mentioned what I said.

Thanks for your help.
 


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