Korean Hong-Gochu Pepper

Bright red fruits with thin skins are perfect for kimchi and drying down for gochugaru (chili flakes) and gochujang (fermented chili paste). This mild to medium pepper starts out green and turns red ("hong"), and then an even deeper red after drying. This seed was grown for our catalog by Jungeun Kim (J.e.) who hails from Seoul, South Korea. As part of her studies with the Seed Keeping Fellowship at Greensgrow Farms in Philadelphia, she tended to some of her favorite Korean heritage crops from seed to seed. Here’s what she has to say about this pepper: "Gochu is a Korean name for a hot pepper or chili pepper. When I think about Gochu, the first thing I think about is the image of numerous Gochu laying on a mat on a sunny day. It's very nostalgic and I feel like I can still smell them. I grew up seeing the drying Gochu in many residents' back/front yard and rooftop including my own home. I don't recall seeing a Gochu plant in the garden growing up at my house but we did dry Gochu in the