Is it necessary to use glutinous rice flour paste in kimchi, and what does it do?

Question

Is glutinous rice flour paste necessary in kimchi? Learn what this traditional paste does for the texture and fermentation of your homemade kimchi.

Answer 1

Yes, it is generally necessary to use glutinous rice flour paste in kimchi. It acts as a binder, thickener, and provides food for the fermentation process, contributing to the kimchi's flavor and texture.

Detailed Explanation:

Glutinous rice flour paste, also known as sweet rice flour paste, plays a crucial role in kimchi making. Here's a breakdown of its functions:

1. Thickening Agent: The paste thickens the kimchi seasoning mixture, helping it adhere to the vegetables, especially the cabbage.

2. Binding Agent: It binds the various ingredients together, creating a cohesive mixture that coats the vegetables evenly.

3. Food for Fermentation: The starch in the rice flour provides sugars that feed the beneficial bacteria during fermentation. This contributes to the development of the characteristic sour and tangy flavor of kimchi.

4. Texture: It contributes to the overall texture of the kimchi, giving it a slightly smoother and more appealing consistency.

Without the glutinous rice flour paste, the kimchi seasoning might be too watery and not adhere properly to the vegetables, potentially affecting the fermentation process and the final taste and texture of the kimchi.

Pro Tip:

When making the glutinous rice flour paste, ensure it's completely cooled before adding it to the other kimchi ingredients. Adding it while hot can partially cook the other ingredients and negatively impact the fermentation process.