• Blog your pepper progress. The first image in your first post will be used to represent your Glog.

Stickman's 2012 Gochu Pepper Glog

Well, here we go... Started about 35 Korean Gochu Peppers and a few Korean salad peppers, jalapenos and orange habs. All are mostly up today but the habs. I started them early last week in my heated grow tent down in my cellar on top of a grow mat, but didn't have the thermostat quite dialed in. When I left it it was 70 degrees f. in the tent. When I checked again the next morning it was 85 degrees, and I was afraid I'd cooked the seeds, so I moved them onto my kitchen windowsill on the grow mat and awaited developments. Looking much better now. I'll give the Habs until the weekend to pop, then move the flat down to the grow tent.
SANY0252.jpg
tentheater2.jpg
growtent.jpg
 
Click to expand...
Thanks Chris
I started growing my own because it's getting hard to find real Korean gochu garu to make kimchi with. Most of it comes from China now, and it just doesn't taste or smell the same. I don't know if it's because it's a different pepper or different terroir, but very unsatisfactory anyhow.
 
stickman said:
You got it Paul... I was going to air dry them all but was getting mold inside some of the Chimayos. That's when I decided to get the dehydrator. Now that I have it I may as well use it, and it'll materially speed the harvest along.
Click to expand...

That's why I bought a dehydrater. First time I tried manking a ristra years ago, they got moldy. On the west coast you can do that,
but not here.....I suppose you could dry the peppers whole, stem and all, in the dehydrater, then hang them on a rista, maybe.
 
Hi Linda
yeah... I guess the ristra thing is for the dryer parts of the country. It's too humid for some chiles. The Koreans don't seem to mold but others, like the Chimayos do.
The harvest is really rolling in here now. Here's a pic of tonight's take... including Orange Habs!
SANY0821.jpg
 
Rick that jar will be filled in no time with the way your plants are producing. That great to see you got to harvest the habs now the domino effect with take place with the rest of the habs. Where the habs the last variety that you have not harvested from? Great meal right there.
 
SocalChilehead said:
Rick that jar will be filled in no time with the way your plants are producing. That great to see you got to harvest the habs now the domino effect with take place with the rest of the habs. Where the habs the last variety that you have not harvested from? Great meal right there.
Click to expand...
Hi Fernando
The Habs were the last holdouts... All ripening now. Good thing too, Hard frost is only 6-8 weeks from now.
I've been swimming in sweet green peppers here, and the yellow onions are coming in too, so I made Italian peppers, onions and sausage with a few gochus thrown in, olive oil, garlic, fennel seed, basil, Italian seasoning and dry sherry (since I'm out of white wine). This really takes me back to when I was a skinny Irish kid among Italians!
SANY0822.jpg
 
[sharedmedia=gallery:images:236]
[sharedmedia=gallery:images:235]

Can't do any better than Fernando's review! Real sweet peppers with a great flavor. I enjoyed almost all of them with dinner tonight! Thanks again Rick! Absolutely an addition to the grow list for next year!
 
SocalChilehead said:
Hopefully you get enough pods before then.
Click to expand...
Hi Fernando
I think I will the way they're ripening up... I've loaded up the dehydrator again today and I have at least two more loads of dead-ripe peppers waiting, and another couple of loads ripening up on ristras.

stc3248 said:
Can't do any better than Fernando's review! Real sweet peppers with a great flavor. I enjoyed almost all of them with dinner tonight! Thanks again Rick! Absolutely an addition to the grow list for next year!
Click to expand...
Hi Shane
Glad they got there OK. They are kind of tough... but I think that's because they were selected for powder making. I dried them entirely on ristras last year, and didn't have any mold problems in the Eastern humidity. It must be because of the thick skin they get when they ripen. Eaten green, they don't have as thick a skin and the flavor is pretty much like a green bell pepper.
 
stickman said:
Hi Fernando
The Habs were the last holdouts... All ripening now. Good thing too, Hard frost is only 6-8 weeks from now.
I've been swimming in sweet green peppers here, and the yellow onions are coming in too, so I made Italian peppers, onions and sausage with a few gochus thrown in, olive oil, garlic, fennel seed, basil, Italian seasoning and dry sherry (since I'm out of white wine). This really takes me back to when I was a skinny Irish kid among Italians!
SANY0822.jpg
Click to expand...

Hi Rick
I also have 6-8 weeks from my growing season, and all I can say, it is a long period of time for the Habs. If you keep picking them, they will keep producing the pods. Last year, in October, when the first frost came, I had more than 100 pods on each plant...
Your pics about the dishes you are preparing are making me hungry every time I check them. Keep posting the pics, sharing the recipes! :dance:
Balázs
 
Bootsieb said:
Stickman- Gochuwan
Click to expand...
Hi Bootsie
How they hangin'? What's the wan part of gochuwan mean? Cheers

Hi Balázs
Not so much recipes as lists lately... I was just wingin' it anyway. I love sausage, pepper and onion grinders but my wife was in the mood for pasta, so I made pasta. Hey, if momma's not happy nobody's happy. ;)
 
You must log in or register to reply here.
Back
Top