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“Types of flours when making Kimchi”

  • 4 posts
  • started 4 months ago by choe_annie
  1. choe_annie VA My profile page
    • Aggie
    • 3 posts
    • joined April 22, 2009

    so... why do we need rice flour, or any flour when making 'red' kimchi... and 'water' kimchi does not?

    • Posted 4 months ago
  2. powerplantop Louisiana My profile page I'm a fan!!
    • Yorizzang
    • 325 posts
    • joined June 9, 2009

    It helps to coat everything and keep the vegetables in contact with the seasoning. You do not have to use it.

    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.

    • Posted 4 months ago
  3. stanford USA My profile page
    • Yorizzang
    • 147 posts
    • joined August 26, 2008

    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.

    Banana? Really? Interesting.

    • Posted 4 months ago
  4. powerplantop Louisiana My profile page I'm a fan!!
    • Yorizzang
    • 325 posts
    • joined June 9, 2009

    stanford, how have you been?

    yep banana will work.

    • Posted 4 months ago

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