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Question re homemade kim chi

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For those with any knowledge making kim chi at home:

some recipes call for making a "porridge" with rice flour (actually, water thickened.with rice flour and other ingredients).

But some recipes do NOT call for rice flour.

What's the difference? Does it really come out better if you use rice flour?

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  1. I've never made it without rice or rice flour. I would imagine that the fermentation would take longer without the sugars from the rice. Plus it does help the paste stick to the cabbage better...

    3 Replies
    1. re: inaplasticcup

      But if it's because you don't have rice flour handy and you can't/don't want to get some that you're asking, I make my kimchi with cooked rice blended into the paste, and it works just fine. :)

      1. re: inaplasticcup

        Thanks. Now, what about keeping it as free of air as possible, while it is fermenting? Do you make an effort to put the (unfermented) kim chi in some kind of container that elmininates oxygen?

        1. re: Howard_2

          Nothing too complicated. I just use glass jars with screw lids and I give them a little room at the neck so the air pressure won't push the liquid out of the jar. I do also give it a quick open and close every day or every other day while it's fermenting to release the pressure.

          But I've also put kimchi in ziploc containers and left it out to ferment, and that's also worked.

    2. I don't use rice flour, but I do add additional sugar in the form of Asian pear. At room temperature, it takes about two days to ferment to the sourness I want.