Kimchi – flour vs no flour

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    • #71960

      Hi Maanchi!
      Here’s your fan from Thailand! I have a question about Kimchi, which is my favourite.

      In your recipe, you use sweet rice porridge as a base for the baechu kimchi paste. I was wondering why is it different than making Kkadugi and Oi-Sobagi, for example, which is just fish sauce (and brine) base. Why is it special for baechu? And can I make it with fish sauce + brine as well?

      Not sure if it’s already been asked too many times. Thank you ! :)

    • #71961


      The porridge helps to make the other ingredients stick to the main ingredient better. You may skip it; I only use it when making ponytail radish kimchi.

      Bye, Sanne.

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