Korean cooking forum topics
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?
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.
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!
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