KR20030087476A - kimch refrigerator and method for maturing kimch using the refrigerator - Google Patents

Abstract

PURPOSE: A kimchi refrigerator system for maturing kimchi to the degree of ripeness that a consumer desires in consideration of a salinity and seasonings contained in kimchi if the consumer inputs a specified ripeness degree is provided. Therefore, it can prepare good and uniform quality kimchi that the consumer desires. CONSTITUTION: The kimchi refrigerator system comprises: kimchi refrigerators(11, 12, 13), the internet(20), a service server(30) and a DB(31). The kimchi refrigerators comprise a salinity sensor installed within a kimchi storage container to measure the salinity of kimchi; an operation part installed on an external case to selectively input the degree of ripeness; and a control part. The control part compensates kimchi maturing information corresponding to the degree of ripeness selected by a measured salinity and then operates a maturing heater according to the compensated kimchi maturing information. Kimchi maturing information about the standard maturing time and a standard maturing temperature according to each kimchi ripeness degree are previously set prior to operation.

Description

Kimchi refrigerator and method for maturing kimch using the refrigerator}

The present invention relates to a kimchi refrigerator, and more particularly to a kimchi refrigerator system and a kimchi ripening method using the same.

In the past, kimchi has been stored in a general refrigerator, but the conventional refrigerator frequently opens and closes the door to add or remove beverages, vegetables, and other foods, thereby increasing the time for exposure to external air.

If such a refrigerator is used, the preservation period of kimchi, which is fermented food, is shortened, and it is difficult to maintain a proper ripening state. Kimchi refrigerator was developed to solve these problems.

The kimchi refrigerator can ferment and ripen kimchi in a storage container according to a preference using a heating device such as a aging heater, and it is possible to preserve kimchi for a long time by maintaining an appropriate temperature inside the storage room using a cooling device. Let's do it.

More specifically, the user puts kimchi storage container containing kimchi in the storage room, and then selects the maturity according to the preference through the control panel. The ripening temperature and the ripening time of kimchi are preset according to the selected maturity.

Subsequently, in the control unit, a series of kimchi ripening processes are performed by heating the inside of the storage room for a certain ripening temperature and a certain ripening time according to the selected ripening degree.

However, the amount and type of salinity and seasonings included in kimchi are important factors in determining the degree of maturity of kimchi, and if the kimchi is matured under collective conditions without considering the above factors, the amount and type of salinity and seasonings included in kimchi Depending on the degree of ripening of kimchi.

For example, gyeongsang-do kimchi contains a large amount of salt, although it contains little lacquer. Seoul kimchi contains a relatively small amount of lacquer and contains less salt, while hamgyeong-do kimchi contains relatively little lacquer and salt. to be.

Even when the kimchi is aged at the ripening temperature and ripening time, if the amount and type of salinity and spices included in the kimchi are different, the maturity of the kimchi tends to be different.

Therefore, if kimchi is aged without considering the salinity and seasoning properties of kimchi, it is impossible to mature kimchi to the desired maturity according to the kimchi of each region.

In order to solve the above problems, the present invention, even if the salt and seasonings are different for each kimchi for each region, the purpose is to mature the kimchi by aging the kimchi in consideration of this purpose for the purpose of aging the kimchi.

1 is a schematic view showing a kimchi refrigerator system according to the present invention.

Figure 2 is a graph showing the correlation between the salinity of kimchi and the acidity and storage period of kimchi.

Figure 3 is a graph showing an embodiment of the kimchi ripening method according to the present invention.

4 is a graph showing the acidity of kimchi at each stage when the kimchi is subdivided into seven stages of maturity.

Explanation of symbols on the main parts of the drawings

11,12,13: Kimchi refrigerator 11a: network interface unit

11b: control unit 20: the Internet

30: service server 31: database

In order to achieve the above object, the first embodiment of the present invention relates to a kimchi refrigerator system and a kimchi ripening method using the same to mature kimchi in consideration of the salinity generally different depending on the kimchi by region.

In addition, in the second and third embodiments of the present invention, the kimchi ripening information according to the kimchi for each region is received from the service server through the Internet, and the controller controls the ripening heater according to the received kimchi ripening information so as to ripen the kimchi. A kimchi refrigerator system and a kimchi ripening method using the same are provided.

Hereinafter, with reference to the reference to the kimchi refrigerator system according to the present invention and embodiments of the kimchi ripening method using the same as follows.

1 is a schematic view showing a kimchi refrigerator system according to the present invention, Figure 2 is a graph showing the correlation between the salinity of kimchi and the acidity and storage period of kimchi, Figure 3 is a kimchi ripening method according to the present invention 4 is a graph showing an embodiment of the present invention, and FIG. 4 is a graph showing the acidity of kimchi at each stage when the kimchi is subdivided into seven stages of ripening.

First, the first embodiment of the present invention is installed in a kimchi storage container salinity sensor (not shown) for measuring the salinity of kimchi; An operation unit (not shown) installed in the outer case to selectively input the ripening degree of kimchi; Kimchi ripening information on the standard ripening time and standard ripening temperature according to each kimchi ripening degree is preset, and the kimchi ripening corresponding to the selected ripening degree according to the measured salinity is input by receiving the measured salinity and the selected ripening degree. And a control unit (not shown) for correcting the information and for aging the kimchi by operating the aging heater according to the corrected kimchi ripening information.

In this case, the control panel presents a control panel or a touch screen on which a plurality of buttons are installed so as to input the degree of ripening of kimchi.

On the other hand, the more common salinity contained kimchi, the less acidity is generated even when aged at the same ripening temperature and ripening time, as shown in the curve A of Figure 2, the storage period is increased even under the same conditions as the T curve of Figure 2 Can be.

Accordingly, the present invention provides a kimchi ripening method to have a certain degree of maturation even if the salinity of kimchi is different.

The kimchi ripening method comprises the steps of measuring the salinity of kimchi in the salinity sensor and transmitting to the control unit; Selectively inputting maturity of kimchi through an operation unit; Correcting the kimchi ripening information corresponding to the selected maturity according to the salinity measured by the controller; According to the kimchi maturation information corrected by the control unit for aging kimchi by operating the aging heater.

The step of calibrating the kimchi maturation information is to calculate the weight of the kimchi for each region according to the salinity of kimchi in the control unit, and correct the kimchi ripening time by applying the weight of the kimchi for each region to the standard maturation time corresponding to the selected kimchi maturity .

Here, the weight of the kimchi by region can be obtained by quantifying the effect of the salinity of a predetermined range on the ripening of kimchi as an experimental value.

The kimchi ripening method may have a variety of ripening methods because the kimchi ripening time and the ripening temperature can be adjusted according to the kimchi ripening degree.

Therefore, the kimchi ripening method will be described as an example.

Referring to FIG. 3, the control unit has a high temperature ripening process with a standard ripening temperature of 17-19 ° C., a standard ripening time of 23-35 hours, and a standard ripening temperature of 6-4 ° C. according to the degree of ripening of kimchi. The information on the ripening stage of kimchi is set in advance so that the low temperature ripening process of 40-46 hours is sequentially performed.

In the step of correcting the kimchi maturation information, the control unit calculates the weight of the kimchi for each region according to the salinity of kimchi, and by applying the weight of the kimchi for each region to the standard maturation time of the high temperature ripening process corresponding to the selected kimchi maturity Correct the ripening time.

In this kimchi ripening method, it is understood that the ripening time and the ripening temperature may be different according to the ripening degree selected by the user.

The weight of Kimchi by region is set to 0.8 Hamgyeong-do and Pyeongan-do, 0.85 Hwang-do and Chungcheong-do, 0.92 in Gyeonggi-do, 0.96 in Gangwon-do and Jeju-do, 1.0 in Seoul, 1.15 in Jeolla-do and 1.2 in Gyeongsang-do.

The weight of the kimchi for each region shown here is an example, and the weight of the kimchi may be set in consideration of the salinity, lacquer and seasonings of the kimchi.

And, as described above, the kimchi ripening degree is divided into seven stages as shown in Figure 4, the maturity is set on the basis of the acidity when the kimchi is completed ripening. At this time, the kimchi is aged to have an acidity as shown in Table 1 below for each step.

Ripening step Acidity (%) One 0.35-0.39 2 0.40-0.44 3 0.46-0.50 4 0.51-0.56 5 0.60-0.64 6 0.65-0.69 7 0.70-0.75

Here, the kimchi ripening step can be set to seven or more steps, each acidity of each step is a value that can be obtained experimentally in consideration of the kimchi's ripening temperature and ripening time. At this time, the ripening step of the kimchi is preferably set to a range in which at least the consumer can feel the difference in the degree of ripening of kimchi rather than being broken down unconditionally.

The weight of the kimchi by region may be set in consideration of the salinity of kimchi, the salinity of kimchi, the type and amount of lacquer, the type and amount of seasoning.

That is, the controller receives the information measuring the type and amount of lacquer and seasoning contained in the kimchi through the sensing means, and stores the data corresponding to the information in the controller in advance. Accordingly, it may be understood that the controller may calculate the weight of the kimchi for each region by determining the stored information and the input information, and apply the weight of the kimchi for each region to the kimchi ripening information.

In addition, the weight of the kimchi for each region may be set in consideration of the type of kimchi, such as radish kimchi or Chinese cabbage kimchi.

As described above, in the kimchi ripening method according to the present invention by considering the salinity and seasonings included in the kimchi for each region, the kimchi maturation time is weighted so that the maturity of kimchi is aged to the degree desired by the consumer.

Therefore, if the consumer selects only the desired maturity of kimchi without considering the salinity, lacquer or seasonings of kimchi, the kimchi can be matured to a ripening similar to that of the selected maturation.

Second, a second embodiment of the kimchi refrigerator system according to the present invention will be described with reference to FIG.

The kimchi refrigerator system is largely composed of kimchi refrigerators (11, 12, 13) and the service server (30).

The kimchi refrigerator (11, 12, 13) is a salinity sensor (not shown) for measuring the salinity of kimchi, an operation unit (not shown) to selectively input the maturity of kimchi, connected to the Internet according to the degree of maturity of kimchi The network interface unit 11a receiving the kimchi ripening information corrects the kimchi ripening information received through the network interface unit according to the measured salinity, and operates the aging heater according to the corrected kimchi ripening information to ripen the kimchi. And a control unit 11b.

The service server 30 operates a website to receive information about the salinity and selected maturity of kimchi transmitted through the network interface unit 11a of the kimchi refrigerator located at a remote location, and the received information and database ( And compare the previously stored information to extract the kimchi maturation information regarding the standard maturation time and standard maturation temperature of kimchi corresponding to the input information, and use the extracted kimchi maturation information as the network interface unit 11a of the Internet kimchi refrigerator. To send).

In this case, the control panel presents a control panel or a touch screen with a plurality of buttons installed to input the maturity of kimchi, and the like.

Since the touch screen can change a background screen by downloading a program provided from a service server, and when the maturity of kimchi is further subdivided from the database, the touch screen can be downloaded and further subdivided to display the number of maturity buttons of kimchi. There is an advantage to this.

In addition, the network interface unit 11a presents a network interface card (NIC).

The NIC is a card that can be inserted into an expansion slot of a general PC or workstation so that a computer terminal can be used for a LAN. Insert this NIC into your PC, set the correct interrupts, and enter the network driver, protocol, and address you want to use. AUI, BNC, UTP, etc. are used to connect the NIC to the computer, but recently, a UTP cable which is easy to install and portal and has high quality is mainly used, or a wireless NIC is also used.

The kimchi ripening method of the kimchi refrigerator system configured as described above will be described.

As described above, general kimchi contains more salinity, less acidity occurs even when aged at the same ripening temperature and ripening time, as shown in the curve A of Figure 2, the storage period increases even under the same conditions as the T curve of Figure 2 It can be seen that.

Therefore, in consideration of the salinity of kimchi will be described how to ripen kimchi to a certain maturation.

The kimchi ripening method comprises the steps of measuring the salinity of kimchi in the salinity sensor and transmitting to the control unit (11b); Selectively inputting maturity of kimchi through an operation unit; Transmitting information according to the salinity and selected maturity of kimchi to the service server 30 through the Internet by the network interface unit 11b of the kimchi refrigerator; Transmitting the kimchi ripening information corresponding to salinity and selected maturity in the service server 30 to the network interface unit 11b of the kimchi refrigerator; the kimchi at the controller 11b; Correcting the kimchi ripening information received from the service server 30 according to the salinity, and aging the heater (not shown) according to the corrected kimchi ripening information to ripen kimchi.

At this time, in the step of correcting the kimchi maturation information, the control unit (11b) calculates the weight of the kimchi for each region according to the salinity of kimchi, and corrected by applying the weight of the kimchi for each region to the standard maturation time received from the service server 30 do.

Here, the weight of the kimchi by region can be obtained by quantifying the effect of the salinity of a predetermined range on the ripening of kimchi as an experimental value.

As an example of the kimchi ripening method, the database 31 has a high temperature ripening process with a standard ripening temperature of 17-19 ° C. and a standard ripening time of 23-35 hours according to the degree of ripening of kimchi, and standard ripening. Kimchi ripening information is input so that the low temperature ripening process with temperature of 6-4 ° C. and standard ripening time of 40-46 hours is performed sequentially.

At this time, in the step of correcting the kimchi maturation information, the control unit (11b) calculates the weight of kimchi for each region according to the salinity of kimchi, and applies the weight of the kimchi for each region to the standard maturation time of the high temperature ripening process corresponding to the selected maturity To correct the kimchi ripening time.

An example of the weight of the kimchi for each region is as described above in the first embodiment, and the weight may be set in consideration of the salinity, lacquer and seasonings of the kimchi. In addition, when the maturity of the kimchi is divided into seven stages, the acidity of each stage is as shown in Table 1 above.

In addition, in the kimchi ripening method of the second embodiment according to the present invention, the weight of the kimchi by region is not limited to the salinity of kimchi, but can be set in consideration of the type and amount of lacquer brown contained in the kimchi and the type and amount of seasoning. In addition, since it may be set in consideration of the type of kimchi, it will be omitted as described above.

Third, a third embodiment of the kimchi refrigerator system according to the present invention will be described with reference to FIG.

The kimchi refrigerator system is largely composed of kimchi refrigerator (11, 12, 13) and the service server (30).

The kimchi refrigerator (11, 12, 13) is a salinity sensor (not shown) for measuring the salinity of kimchi, the operation unit (not shown) to selectively input the maturity of kimchi, salinity and maturity of kimchi by accessing the Internet It comprises a network interface unit (11a) receiving the kimchi ripening information corresponding to the control unit (11b) for aging the kimchi by operating the aging heater in accordance with the received kimchi ripening information.

The service server 30 operates a website to be connected to the network interface 11a of the Internet Kimchi Refrigerator located at a remote location, and the standard maturation time according to the maturity of kimchi received from the network interface 11a. And kimchi ripening information about the standard ripening temperature is input to the database 31, and the kimchi ripening information stored in the database 31 is corrected according to the kimchi ripening degree and salinity received from the network interface 11a of the kimchi refrigerator. Then, the corrected kimchi ripening information is transmitted to the network interface unit (11a) of the Internet kimchi refrigerator.

In this case, a control panel or a touch screen is presented to the operation unit, and the NIC card is presented to the network interface unit, which has been described above.

The kimchi ripening method of the kimchi refrigerator system configured as described above will be described.

The kimchi ripening method comprises the steps of measuring the salinity of kimchi in the salinity sensor and transmitting to the control unit (11b); Selectively inputting maturity of kimchi through an operation unit; Transmitting the salinity and selected maturity of kimchi to the service server 30 through the network interface 11a; The kimchi ripening information for the standard ripening temperature and the standard ripening time stored in the database 31 are corrected according to the information received by the service server, and the corrected kimchi ripening information is stored in the network of the kimchi refrigerator through the service server 30. Transmitting to the interface unit 11a; And controlling the kimchi by aging the heater according to the kimchi ripening information received from the network interface unit 11a in the control unit 11b.

In the calculating step in the service server 30 calculates the weight of the kimchi for each region according to the salinity of kimchi, and corrects the maturation time of kimchi by applying the weight of the kimchi for each region to the standard maturation time corresponding to the selected maturity.

Here, the weight of the kimchi by region can be obtained by quantifying the effect of the salinity of a predetermined range on the ripening of kimchi as an experimental value.

As an example of the kimchi ripening method described above, the database 31 has a high temperature ripening process of 17-19 ° C. and a standard ripening time of 23-35 hours according to the degree of ripening of kimchi, and standard. Kimchi ripening information is sequentially stored in the low temperature ripening process with the ripening temperature of 6-4 ℃ and the standard ripening time of 40-46 hours.

In the correcting step, the service server 30 calculates the weight of the kimchi for each region according to the salinity of kimchi, and applies the weight of the kimchi for each region to the standard maturation time of the high temperature ripening process corresponding to the selected maturity. Correct the ripening time.

For example, the weight may be further subdivided in consideration of the salinity, lactose, and spice of kimchi, and when the maturity of the kimchi is divided into seven stages, the respective weights may be divided into seven stages. The acidity range is also as shown in [Table 1], so a description thereof will be omitted.

In addition, in the kimchi ripening method according to the third embodiment of the present invention, the weight of the kimchi by region is not limited to the salinity of kimchi, but may be set in consideration of the type and amount of kimchi's wet brown, and the type and amount of seasoning. It may be set in consideration of the type of kimchi as described above.

On the other hand, in the kimchi ripening method of the second and third embodiments of the present invention, the weight of the kimchi or the standard ripening temperature and standard of the kimchi by region in consideration of the salinity of kimchi or the salinity of kimchi and the amount of seasonings and spices on the database Data about the ripening time can be upgraded, and the upgraded information can be sent to a Kimchi refrigerator connected to the Internet so that the kimchi can be matured according to this information.

As described above, the present invention is a technical idea that by aging kimchi in consideration of the salinity or lacquer and seasoning of kimchi, even if the salinity of kimchi changes, the acidity is always constant at the aging degree selected by the consumer.

The effect of the present invention is to allow the consumer to ripen kimchi with the desired degree of aging as much as possible by considering the salinity and seasoning contained in the kimchi as long as the consumer inputs a certain degree of ripening.

In addition, the salinity and seasonings of kimchi are accurately measured by the sensing means without depending on the consumer's sense, and the amount of salinity and seasonings contained in the kimchi is corrected by correcting the maturation time of the kimchi. Even if it changes little by little, consumers have the desired degree of ripening of kimchi.

Therefore, in the specific ripening degree selected by the consumer, it is always ripened with a certain degree of ripening of kimchi.

Claims (18)

A salinity sensor installed in the kimchi storage container and measuring the salinity of kimchi; An operation unit installed in the outer case to selectively input the degree of ripening of kimchi; Kimchi ripening information on the standard ripening time and standard ripening temperature according to each kimchi ripening degree is preset, and the kimchi ripening corresponding to the selected ripening degree according to the measured salinity is input by receiving the measured salinity and the selected ripening degree. And a control unit for correcting the information and aging the kimchi by operating the aging heater according to the corrected kimchi aging information. Measuring the salinity of kimchi in a salinity sensor and transmitting it to the control unit; Selectively inputting maturity of kimchi through an operation unit; Correcting the kimchi ripening information corresponding to the selected maturity according to the salinity measured by the controller; Kimchi ripening method of the kimchi refrigerator system of claim 1, comprising the step of: aging the kimchi in accordance with the kimchi ripening information corrected by the control unit to ripen kimchi. The method of claim 2, In the correcting step, the control unit calculates the weight of kimchi for each region according to the salinity of kimchi, and applies the weight of the kimchi for each region to the standard maturation time corresponding to the selected kimchi maturity to correct the kimchi ripening time Kimchi ripening method of the kimchi refrigerator system of claim 1. The method of claim 3, The control unit has a high temperature ripening process with a standard ripening temperature of 17-19 ° C., a standard ripening time of 23-35 hours, a standard ripening temperature of 6-4 ° C. and a standard ripening time of 40-46 hours depending on the degree of ripening of kimchi. Information about the ripening stage of kimchi is set in advance so that the low temperature ripening process proceeds sequentially, In the step of correcting the kimchi maturation information, the control unit calculates the weight of kimchi by region according to the salinity of kimchi, and applies the weight of the kimchi by region to the standard maturation time of the high temperature ripening process corresponding to the selected kimchi maturity. Kimchi ripening method of the kimchi refrigerator system of claim 1, characterized in that the time correction. The method according to claim 3 or 4, The weight of the kimchi by region is: The kimchi ripening method of the Kimchi refrigerator system of claim 1, wherein the Hamgyong-do and Pyeongan-do are 0.8, the Hwang-do and Chungcheong-do are 0.85, the Gyeonggi-do is 0.92, the Gangwon-do and Jeju-do are 0.96, the Seoul is 1.0, the Jeolla-do is 1.15, and the Gyeongsang-do is 1.2. The method according to any one of claims 2 to 4, The kimchi maturity is divided into seven stages, and the maturity is set based on the acidity when kimchi is matured, Kimchi ripening method of the kimchi refrigerator system of claim 1, characterized in that the kimchi is aged to have the following acidity in each step. Ripening step Acidity (%) One 0.35-0.39 2 0.40-0.44 3 0.46-0.50 4 0.51-0.56 5 0.60-0.64 6 0.65-0.69 7 0.70-0.75 Salinity sensor for measuring the salinity of kimchi, the operation unit to selectively input the maturity of kimchi, the network interface to receive the kimchi maturation information according to the maturity of kimchi by connecting to the Internet, the network interface unit according to the measured salinity A kimchi refrigerator configured to control kimchi ripening information received through the control unit to ripen kimchi by operating a aging heater according to the corrected kimchi ripening information; The website is operated to receive information on the salinity and selected maturity of kimchi transmitted through the network interface of the Internet Kimchi Refrigerator located at a remote location, and the information received by comparing and judging the information previously stored in the database. A kimchi refrigerator system, comprising: extracting kimchi ripening information about the standard ripening time and standard ripening temperature of kimchi and transmitting the extracted kimchi ripening information to the network interface unit of the internet kimchi refrigerator. Measuring the salinity of kimchi in a salinity sensor and transmitting it to the control unit; Selectively inputting maturity of kimchi through an operation unit; Transmitting, at the network interface unit of the kimchi refrigerator, information on the salinity and selected maturity of the kimchi to the service server through the Internet; Transmitting, at the service server, the kimchi ripening information corresponding to the salinity and the selected ripening degree and the kimchi ripening information on the standard ripening time to the network interface unit of the kimchi refrigerator; Compensating the kimchi maturation information received from the service server according to the salinity of kimchi in the control unit, and the kimchi maturation of the kimchi refrigerator system of claim 7 comprising the step of operating the maturation heater according to the corrected kimchi maturation information: Way. The method of claim 8, In the step of correcting the kimchi ripening information: Kimchi ripening method of the kimchi refrigerator system of claim 7, characterized in that the control unit calculates the weight of the kimchi for each region according to the salinity of kimchi, and corrects by applying the weight of the kimchi for each region to the standard maturation time received from the service server. The method of claim 9, The database has a high temperature ripening process with a standard ripening temperature of 17-19 ° C. and a standard ripening time of 23-35 hours, a standard ripening temperature of 6-4 ° C. and a standard ripening time of 40-46 hours, depending on the degree of ripening of kimchi. Kimchi ripening information is input so that the low temperature ripening process is performed sequentially. In the correcting step, the control unit calculates the weight of kimchi for each region according to the salinity of kimchi, and applies the weight of the kimchi for each region to the standard ripening time of the high temperature ripening process corresponding to the selected ripening degree to correct the ripening time of kimchi. Kimchi ripening method of the kimchi refrigerator system of claim 7. The method according to claim 9 or 10, The weight of the kimchi by region is: Kimchi ripening method of the Kimchi refrigerator system of claim 7, characterized in that the Hamgyeong-do, Pyeongan-do is 0.8, Hwang-do, Chungcheong-do is 0.85, Gyeonggi-do is 0.92, Gangwon-do and Jeju-do is 0.96, Seoul is 1.0, Jeolla-do is 1.15, and Gyeongsang-do is 1.2. The method according to any one of claims 8 to 10, The kimchi maturity is divided into seven stages, and the maturity is set based on the acidity when kimchi is matured, Kimchi ripening method of the kimchi refrigerator system of claim 7, characterized in that the kimchi is aged to have the following acidity in each step. Ripening step Acidity (%) One 0.35-0.39 2 0.40-0.44 3 0.46-0.50 4 0.51-0.56 5 0.60-0.64 6 0.65-0.69 7 0.70-0.75 Salinity sensor for measuring the salinity of kimchi, the operation unit to selectively input the kimchi maturity, the network interface to receive kimchi maturation information corresponding to the salinity and maturity of kimchi by connecting to the Internet, the kimchi maturation information received Kimchi refrigerator consisting of a control unit for aging kimchi by operating the aging heater according to; The website is operated to connect to the internet interface of the Internet Kimchi Refrigerator located at a remote location, and the Kimchi ripening information on the standard ripening time and standard ripening temperature according to the ripening degree of Kimchi received from the network interface is stored in the database. A service server which is input, corrects kimchi maturation information stored in a database according to kimchi maturity and salinity received from the network interface of the kimchi refrigerator, and transmits the corrected kimchi maturation information to the network interface unit of the internet kimchi refrigerator; Kimchi refrigerator system built, including. Measuring the salinity of kimchi in a salinity sensor and transmitting it to the control unit; Selectively inputting maturity of kimchi through an operation unit; Transmitting the salinity and selected maturity of kimchi to the service server through the network interface; Correcting the kimchi ripening information for the standard ripening temperature and the standard ripening time stored in the database according to the information received by the service server, and transmitting the corrected kimchi ripening information to the network interface of the kimchi refrigerator through the service server; Wow; Kimchi ripening method of the kimchi refrigerator system of claim 13, comprising the step of aging the kimchi by aging the heater according to the kimchi ripening information received from the network interface unit in the control unit. The method of claim 14, In the operation of calculating the service server: Kimchi of the kimchi refrigerator system of claim 13, characterized by calculating the weight of kimchi by region according to the salinity of kimchi, and correcting the ripening time of kimchi by applying the weight of the regional kimchi to the standard maturation time corresponding to the selected maturity. Aging method. The method of claim 15, The database has a high temperature ripening process with a standard ripening temperature of 17-19 ° C. and a standard ripening time of 23-35 hours, a standard ripening temperature of 6-4 ° C. and a standard ripening time of 40-46 hours, depending on the degree of ripening of kimchi. Kimchi ripening information is sequentially stored in the low temperature aging process, In the step of calibrating at the service server, the weight of the kimchi for each region is calculated according to the salinity of kimchi, and the weight of the kimchi for each region is applied to the standard ripening time of the high temperature ripening process corresponding to the selected ripening degree to correct the ripening time of the kimchi. Kimchi ripening method of the kimchi refrigerator system of claim 13. The method according to claim 15 or 16, The weight of the kimchi by region is: The kimchi ripening method of the kimchi refrigerator system of claim 13, wherein Hamgyong-do and Pyeongan-do are 0.8, Hwang-do and Chungcheong-do are 0.85, Gyeonggi-do and 0.92, Gangwon-do and Jeju-do are 0.96, Seoul is 1.0, Jeolla-do is 1.15, and Gyeongsang-do is 1.2. The method according to any one of claims 15 to 16, The kimchi maturity is divided into seven stages, and the maturity is set based on the acidity when kimchi is matured, Kimchi ripening method of the kimchi refrigerator system of claim 13, characterized in that the kimchi is aged to have the following acidity in each step. Ripening step Acidity (%) One 0.35-0.39 2 0.40-0.44 3 0.46-0.50 4 0.51-0.56 5 0.60-0.64 6 0.65-0.69 7 0.70-0.75