(Capsicum annuum); Heritage; Minimum 25 seeds
Popular in Korean gardens, thin-skinned Hong (red) Gochu (chili) peppers are enjoyed in kimchi and fermented gochujang as well as dried for making gochugaru, chili flakes/powder. I grow the sturdy plants in tomato cages to help support the branches that become laden with long slender peppers that mature from green to a fire engine red. Versatile in culinary use, this medium heat pepper is well worth adding to your gardens and pantry!
Real photo(s) in progress!
