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Now what after they are dried?

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ShowMeDaSauce

Super Chiles, Lumbre and Gochu all dried. Most of the lumbre and gochu are sun dried. The smell is killer. The Supers are all dried in the dehydrator and they are a wonderful bright red. Gochu and Lumbre are nearly completely deseeded and most have been removed from the Supers too. The Supers are pretty hot by comparison.
 
Looking at the dried lumbre sure makes me think they would work ok for a gochu blend for soups and maybe kimchi.
 
Lumbre mixed with the Supers sure looks like a nice chile powder blend for Latino type dishes.
 
Supers plus Sichuan peppercorns sounds like a killer chile oil but the commonly used peppers are cheap at the market.
 
Im also a bit stumped how to grind them coarse like the flakes sold for kimchi? My only grinder is a electric blade type spice grinder. Stuff comes out pretty fine rather quickly. Ive got a very old antique hand crank coffee grinder too but......Maybe a new hand crank grinder is a better option?
 
 
My spice/coffee grinder with blades can pulse. It just turns every thing to a fine powder fast. I just got the lemon drops out of the dehydrator. Put them in a ziplock bag and crushed each one with my fingers. I cant handle another day of "Hunan Hands". :D
 
Put them in a mason jar and give it a shake. Most of the seeds end up in the bottom. LOVE the smell of lemon drop powder. Ive got a nice batch that were all deseeded and then sun dried too.
 
Just tried a 50/50 mix of lumbre and gochu, 7grams each in the blade grinder. Turned out pretty good but definitely on the very upper end for kimchii use. Smells and looks great though. I will sample it in my simple kimchi for hot dogs.
 
Test baby nappa kimchi batch with the 50/50 lumbre/CCN gochu.
 
3 small baby nappa
 
Paste mix
3 large cloves of garlic finely minced
3 green onions...white part finely minced...Green part about 1/2"
1 tbs Redboat
3 tbs kimchi juice
1/2 tsp sugar
14gram of pepper flakes
 
Mixed together while the baby nappa weeps for 2 hours
 
By proportions this is stronger in garlic, onion and fish sauce than i normally use. The nappa after weeping didnt even come close to filling a quart jar. I used a bit more juice to get it going since im not using my usual fermenter. Gunna let it set out just a day or two before tossing it in the fridge for a couple weeks. The quick sample tasted REALLY good though!!!
 
As far as herb grinders go, there's lots of options on amazon, also award spice mill. The one I'm looking at getting is made by "Zip Grinder.". I'd post a link but haven't figured that out yet.
 
ShowMeDaSauce said:
My spice/coffee grinder with blades can pulse. It just turns every thing to a fine powder fast. I just got the lemon drops out of the dehydrator. Put them in a ziplock bag and crushed each one with my fingers. I cant handle another day of "Hunan Hands". :D
 
Put them in a mason jar and give it a shake. Most of the seeds end up in the bottom. LOVE the smell of lemon drop powder. Ive got a nice batch that were all deseeded and then sun dried too.
 
Just tried a 50/50 mix of lumbre and gochu, 7grams each in the blade grinder. Turned out pretty good but definitely on the very upper end for kimchii use. Smells and looks great though. I will sample it in my simple kimchi for hot dogs.
Click to expand...
 

My coffee grinder will also turn the pods into fine powder. And I sometimes do that deliberately. But pulsing in moderation will render whatever coarseness you want.
 
After just 2 days on the kitchen counter my test kimchi is THUPER THOUR. :D
 
It has a little zip to it too but not too spicy. The blend of gochu and lumbre is not bad at all. It does need more time in the fridge to mature though.
 
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