http://www.maangchi.com/talk/ Talk about Korean food, recipes, restaurants, and cooking en Sun, 19 May 2013 11:33:41 +0000 http://www.maangchi.com/talk/topic/types-of-flours-when-making-kimchi#post-6686 Tue, 08 Jan 2013 04:16:53 +0000 powerplantop 6686@http://www.maangchi.com/talk/ <p>stanford, how have you been?</p> <p>yep banana will work. </p> http://www.maangchi.com/talk/topic/types-of-flours-when-making-kimchi#post-6684 Mon, 07 Jan 2013 22:27:12 +0000 stanford 6684@http://www.maangchi.com/talk/ <p>Yeah for spicy kimchi you really need to get the spices in constant contact with the vegetables -- in water kimchi, they sit in, well, water.</p> <p>Banana? Really? Interesting. </p> http://www.maangchi.com/talk/topic/types-of-flours-when-making-kimchi#post-6680 Sat, 05 Jan 2013 16:09:58 +0000 powerplantop 6680@http://www.maangchi.com/talk/ <p>It helps to coat everything and keep the vegetables in contact with the seasoning. You do not have to use it. </p> <p>If you want good contact but do not want to use flour you can can use a mashed ripe banana and leave out the added sugar. </p> http://www.maangchi.com/talk/topic/types-of-flours-when-making-kimchi#post-6676 Sat, 05 Jan 2013 04:07:02 +0000 choe_annie 6676@http://www.maangchi.com/talk/ <p>so... why do we need rice flour, or any flour when making 'red' kimchi... and 'water' kimchi does not? </p>