• If you need help identifying a pepper, disease, or plant issue, please post in Identification.

I Review The Korean Gochu

georgej

georgej

Recorded this ages ago and only just got round to doing the editing.
Feedback always welcomed. Cheers!

[youtube]https://www.youtube.com/watch?v=WzKiZ9toXOU[/youtube]
 
Glad you liked them G! :)  They're one of my favorite Annuums for both flavor and production. You're right... they lose the grassy flavor when you dry them, but the savory and sweet flavors are concentrated and a pleasant "earthy-ness" shows up as well. The thick skin is mostly why I recommend Gochus for powder or flakes. Thanks for a great review!
 
Nice review,   I wonder if they are the same peppers that they make the Korean Pepper paste with that is used to make their KimChi with or used to make much of the pepper flakes that you find in many of their recipes?
 
It's a great investment G!    PaulG did some experimentation with his and found that if he dried his pods at 40.5 degrees C, the seeds inside were still viable. Keep up the good work! :dance:
 
You must log in or register to reply here.
Back
Top