I've been trying to grow Korean chili peppers (고추) for about two years now, coddling my lone Korean pepper plant by regularly feeding it fertilizer and giving it lots of love and attention. Two weeks ago it began producing its first gochus, so this this morning I thought I'd try making my first batch of gochu kimchi (고추김치 or green chili pickle kimchi).
What is interesting about my gochus is they are slightly curly, unlike the ones featured in my kimchi recipe book that appear to be perfectly straight. I don't know if this is due to the local climate or because I have a slightly different variety of pepper?
According to my recipe book: to make the pickle, combine 3/4 cup anchovy paste,1 cup fish sauce, 3 oz garlic, 2 oz ginger, and 3 oz chili flakes. Combine with peppers and press down the contents and cover. Ferment for 1-3 months.
I wish I could tell you now who it turns out, but you'll have to wait at least a month!
Comments
where do you get the anchovy paste? lol i've been wondering that...
anyway.. this is my alltime favorite kimchi. i had it when i was living in south korea & also bought some here at my local korean grocery store... the owner's wife makes it.. i want to ask her how she did it, but, she's so busy.. anyway.. :D i love how pretty your stuff comes out. :) i hope the kimchi turns out well. if it does, i'm sure you'll love it... it's soooo yummy. *drools*
all the best,
~ Candy
PS: where did you buy your chili seeds/plants? i just got some seeds from www.chillifarm.com
PPS: do you happen to know what kind of spinach is used to make that scalded spinach dish?.. emm.. i think it's called shigumchi namul... :D thanks a bunch. happy cooking. :D
Posted by: candy | July 25, 2006 01:52 AM
Care to share how the kimchi turned out. I am very interested in trying it.
Posted by: Gini | February 6, 2007 07:21 AM