These bright red Korean chilis are perfect for fermented chili paste, kimchi, and chili flakes. This is a very versatile pepper! This medium pepper starts green and darkens to red and once dried, the pepper will become even darker.
Planting/Harvesting Notes
- Plant in full sun and well draining soil
- Space plants 18 to 24 inches apart
- Matures in 75-90 days
Seed Saving
To save seed, allow the pepper to turn red on the plant, then harvest, cut the pepper, scrape out the seeds and dry on a flat surface such as a screen, paper plate or baking sheet. Allow to dry for 1-2 weeks and then store in a paper envelope.
Image Credit: “Homegrown Korean Peppers” by Chiot’s Run is licensed under CC BY-NC 2.0.