I just picked up "The Kimchi Chronicles", a Korean cookbook by Marja VonGerichten (yes, wife of the famous V.)
In this book she gives a recipe for kim chi that involves making a paste or sauce using sweet rice powder.
I've never seen a kim chi recipe that takes this approach. The kimchi recipe(s) I'm familiar with, and have tried, all involve salting the napa to remove some water, then letting it ferment. And the labels on the commercial kimchi that I buy at the Korean market do not list rice powder. (I suspect the purpose of this stuff is to assist fermentation.)
So can anyone here speak knowledgeably about this approach to making kimchi, vs. just letting the nappa (and spices etc) ferment naturally?
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