General discussion

“Types of flours when making Kimchi”

  • 4 posts
  • started 1 year ago by choe_annie
  1. so... why do we need rice flour, or any flour when making 'red' kimchi... and 'water' kimchi does not?

  2. 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.

  3. 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.

  4. stanford, how have you been?

    yep banana will work.

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