Ferment Your Vegetables by Amanda Feifer

Author:Amanda Feifer
Language: eng
Format: epub
Publisher: Rockport Publishers
Published: 2015-06-12T04:00:00+00:00

Scaling Up the Rice Paste

Many kimchi recipes call for rice paste. If you’re making a larger batch than called for here or if you are planning on making several recipes within a few days, making a larger batch of the paste and storing it in the fridge makes sense. Use 2 tablespoons (20 g) of rice flour per cup (235 ml) of water and know that larger batches take longer to boil and thicken. Larger batches will also experience less evaporation, so plan to use anywhere from 1/4 to 1/2 cup (60 to 120 g) finished rice paste in these kimchi recipes.

If brining your vegetables, it makes sense to make the rice paste when you start the brining. Just store it in the fridge until you’re ready to use it. (You can store the finished paste in the fridge for up to 3 days before it starts to break down.)

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