From a cookbook recipe I was making kimchi. The ingredients called for a slurry of water and rice flour(I used corn starch). However, the procedure did not include this slurry. Is the ingredients the mistake or is the mistake in the procedure?
The substitution; it couldn't have seemed right. If you didn't have the rice flour, regular flour would have been okay.
This misses my question. The slurry was called for in the preparation list but not included in the procedure of finishing the recipe.
It's supposed to be cooked down (if I recall correctly) with some of the other ingredients similar to a roux to form a paste that coats the leaves before fermentation. So, it sounds like both ingredients and process are a little off.
