Re: Kimchi missing ingridient.

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Just use any dry chilli pepper. Just make sure it does not have ANY other spices in it; it should be just pure chilli powder, and nothing more.

The chilli should be spicy, but not extremely so. The powder shouldn’t have seeds in it, but it should be a bit coarse.

I think you could remove seeds from those dry chillies, and grind them in your food processor to get a coarse powder. Experiment !

I still think that the result with korean chilli powder is a little bit better, but not that much so.

Reminds me, I have a lot of asian chives in my garden, and I need to turn them into kimchi I think…