A control method includes measuring acidity of a fermented food and judging a ripening degree of the fermented food according to the measured acidity, determining whether or not measurement of salinity of the fermented food is performed through the judged ripening degree, and measuring salinity of the fermented food, and adjusting a storage temperature of the fermented food by lowering the storage temperature, if the measured salinity is higher than reference salinity, and raising the storage temperature, if the measured salinity is lower than the reference salinity. The storage temperature of the fermented food is set according to the measured ripening degree or salinity of the fermented food, and thus the storage temperature is set to the optimum temperature proper for the current state of the fermented food.
