igotrice's comments

"Hi! I just made an account so I could let you know that there should be no distinguishable difference using either rice flour variety as the glutinous kind just has more starch content, but I'm positive boiling the regular rice flour in water will make a thick paste as well. I think its purpose anyways is to just have sort of a vehicle for the other ingredients to be easily spread throughout the batch, and help in the fermenting as well. It'll still end up thinned out and not sticky at all. tl;dr: Your rice flour you have on-hand is fine for this purpose! Enjoy making your kimchi! ;)"
in Kimchi and Kkakdugi — Sep/17