KOREAN Hot Pepper

70 days, Open-pollinated, Medium Hot
Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper makes the best authentic kimchi; not as hot, but more pigmented than a Thai pepper, so you can make your kimchi very red without hurting the people who eat it. Korean is and is traditionally used to make a spicy Korean gochugaru, the dried, coarsely ground red pepper flakes that are a key ingredient in many types of kimchi and sauces. Remarkably early-ripening even in cool conditions, its yields are enormous. Korean Hot pepper dries easily and is great for ristras.