[Sca-cooks] A Question

[Christine Seelye-King]

I was at the Farmer's Market on Friday, and the Exec. Chef was walking
around with a German baker who was looking for rice starch (not flour, the
extracted starch) to make a version of Kimchee with.  She said it made it
very special.  News to me.
Christianna


> > Does anyone know of a mail order site to get kimshi from?
> >
> > Daniel Raoul
>
> Offhand, it strikes me that such a site may exist, but some necessary
> considerations might include the fact that kimchee is somewhat volatile,
> like sauerkraut (which it resembles in many respects). You can probably
> get all kinds of canned and other stable products (I've even seen it
> dried or freeze-dried, just add water, etc.), but by far the best is a
> fairly fresh, actively fermenting  product whose distinctive flavor is
> contributed to by carbonation of the vegetable itself.
Adamantius