http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 18:26:20 +0000 http://www.maangchi.com/talk/topic/liquid-in-kimchi#post-4945 Tue, 05 Apr 2011 07:13:36 +0000 le_mignon_havre 4945@http://www.maangchi.com/talk/ <p>Not at all! The sweet rice flour porridge will be a little opaque no matter how long you stir it; I think the main principle is just to get it boiling for a while so that you make sure the flour and sugar have dissolved properly.</p> <p>And there should be liquid with your kimchi because the saltiness of the the kimchi mix is drawing out water from the cabbage - the liquid is good! (that's kimchi juice!) Don't waste it! It adds a mountain of flavour to kimchi-based dishes like kimchi stew and kimchi pancakes! </p> http://www.maangchi.com/talk/topic/liquid-in-kimchi#post-4930 Sat, 02 Apr 2011 00:37:12 +0000 smets08 4930@http://www.maangchi.com/talk/ <p>I use fine sweet rice flower to make the porridge but no matter how long I cook it it doesn't become translucent. Is that the reason that after two days in the fridge my kimchi has liquid in it? </p>