Types of flours when making Kimchi

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This topic contains 3 replies, has 3 voices, and was last updated by  powerplantop 1 year, 11 months ago.

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  • #50713

    choe_annie
    Participant

    so… why do we need rice flour, or any flour when making ‘red’ kimchi… and ‘water’ kimchi does not?

    #55514

    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.

    #55515

    stanford
    Member

    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.

    #55516

    stanford, how have you been?

    yep banana will work.

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