ruby said:

Michael V said:

ruby said:

I plan to make a batch on the weekend using MV’s instructions

Cool. I hope it works out. If you can’t get Korean Chilli Flakes (gochugaru) for kimchi, Hoyts chilli flakes will substitute – but be warned, Hoyts chilli flakes are very much hotter than Korean gochugaru. I’d probably only use half, one third or even one quarter the amount of Hoyts flakes.

I’ve never had a failure, but there are differences in taste and texture between batches. Which I reckon is quite OK.

Oh, I thought you might be using this (which is what I have), not flakes-

I will go in search of flakes. As well as try the gochujang paste that I have in a small batch, just to see if it will work too

I use both. And my own fresh chillis as well.

Gochujang = chilli paste. (Bonus free Korean fermentation bugs, I reckon.)

Gochugaru = chilli flakes. (Red colour and mild heat.)

They are on different lines of the spreadsheet extract I shared.