Red pepper flakes (gochukal)

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      Corgi
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      Hi. Just about 2 weeks ago, I made my first Nappa cabbage Kimchi. When I made it, I made it with fine red pepper flakes. The kimchi tasted good but I am wondering if anything like fine powder form of Korean red pepper flakes are more suited for XXX or course ground Korean red pepper flakes are more suited for YYY? When each recipes posted on the blog says to use pepper flakes, I wonder which form of pepper should I use it .. Also, When I made Napa cabbage kimchi, the paste was not enough to fully submerge the nappa when I put it into the container. Should I make it double amount of paste so kimchi would submerge fully? I have no strange taste kimchi so far though.

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