Korean- chilli, pepper salt- thinking of selling, exchanging for powders, it- anybody interested- id

Bootsieb

Bootsieb

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This is a mix of Korean special salt, white and black pepper blend; then naga, smoked naga, flakes and 7 pod powder with Korean Daeng and Hong Go Chu. Pretty tasty blend for anything. Currently, I use Judy and Neil's naga powder for mine and defo not for sale.I'd have to order my own, grow it, but way more econ. to order it from Sri Lanka and other places.Not far way
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Did you mean Kkae 개- as in dog mate.That's Boshintang. Good on eggs, not mine, yah rascal.

Yeah, I tasted it and I was pleasantly surprised. It would sit well on BBQ meat, potatoes and veg.I think for soups ,stocks, sauces, and just plain on yer hand like, it would be excellent,
 
.....ya better watch it, you be besieged by sample requests;)!Sounds really good-if there is one characteristic/common thread in regional cooking techniques ....seasoning /grilling spice mixtures has to be the best!!!Now go eat something good!
 
Well, I could just give them the recipe and say grow some Korean peppers, powder then and get some Korean sea- salt. That wouldn't be impossible. They probably add kim to it. No samples I'm afraid, this blend was made with other people's chili powder. I'll make mine properly and photo process. It wont be difficult, they have spice grinding houses here.Just got to know the demand. I'd make it all form the pure ingredients, all proper-like. I not even sure about what people pay for this kind a thing!
 
Unfortunately, most of the gochu garu you find around here comes from China, not Korea. I got ahold of a few varieties of C. Anuum from American seed companies that purport to originate from Korea. The best results last year were from the variety they called "Korean Winner". I dried the ripe peppers in the sun and flaked them up in the blender without removing the seeds first. The taste and smell were superior to the Chinese pepper flakes, so this season I guess I'll double the number of pepper plants and just use my own for kimchi.
 
I have seeds here and am going to get hold of some in FEb-march for some lucky people. Got 16 of them already.I've been finishing up at the Uni here, no time.
 
Keep me in mind... I have a couple of Korean varieties.. Korean Winner for dried pepper flakes for kimchi, and Long Green for fresh peppers but I'd like to try some of the other native strains. Especially the milder, more aromatic and prolific strains that are bred for growing up in the mountains. That's probably the most like the climate here in Massachusetts just below the Green Mountains. I'm also growing Korean Perilla, Napa Cabbage and both spring and fall varieties of Korean radishes. You have to use the Korean varieties of radish to make Kakduki... Japanese Daikon doesn't do as a substitute because it turns translucent and doesn't keep its crunch. I'm going to try to grow Minari this season too.
 
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