by Alec Muffett
I am looking at this recipe (amongst others) and it calls for:
1/4 cup gochugaru (coarse Korean red pepper powder)
…and some investigation on Amazon shows a wide variety of supplies, up to and including $EXPLOITATIVELY_STUPID prices:
…yes, that’s £202 per kg / $124 per lb.
But I have a bunch of nice, dried chillies. So, do I actually need to buy anything, please, or shall I just blitz some nice ones?
It’s YOUR kimchi, use whatever you like.
I’ve used random dried chillies, blitzed, and just ordinary powdered chilies from a packet.
The most important part is to make it to your own taste in regards to heat.
Obliged! This is a new experiment, so flavour profiles are entirely unknown. Just wanting to check that something fundamental will not be missing…
At those prices, you’d be better importing seeds of a korean variety and growing your own crop…
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