Wow this is an amazing video. I see all the hard work and many hands that goes into making the various kimchi. I've only made with the starch gravy, but yes does not last long. I want to try to make it like this...seems it would be more flavorful with all the dried and fermented fish/shrimp. 😋
It’s for longer storage. The rice flour speeds up the fermentation and makes the kimchi more flavourful, but it doesn’t last as long as the one without it. If you plan to keep it as long as possible, the rice flour porridge should be purposefully avoided.
Wow this is an amazing video. I see all the hard work and many hands that goes into making the various kimchi. I've only made with the starch gravy, but yes does not last long. I want to try to make it like this...seems it would be more flavorful with all the dried and fermented fish/shrimp. 😋
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why this kind of kimchi doesn’t need rice flour porridge?
It’s for longer storage. The rice flour speeds up the fermentation and makes the kimchi more flavourful, but it doesn’t last as long as the one without it. If you plan to keep it as long as possible, the rice flour porridge should be purposefully avoided.