Types of flours when making Kimchi

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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
      powerplantop
      Participant

      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
      Participant

      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
      powerplantop
      Participant

      stanford, how have you been?

      yep banana will work.

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