Michael V said:

ruby said:

Michael V said:

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.

Aha. Thanks for clarifying. :)))
I thought you’d said that Gochujang might have the bonus bugs. And if it is not the Gochugaru that has the fermenty bugs, I can use my own chilli flakes. I am harvesting loads of chillis now and some were dried and blitzed for flakes.