ruby said:

Michael V said:

ruby said:

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.

Yes, do use your own chilli flakes. After a batch or two, you should be able to devise an amount to use every time to suit you palate.

As you can see, I use my own fresh chillis as well.

I bought the Korean chilli flakes (gochugaru) to add a vibrant colour to the kimchi. My home-grown chillis (malaquetinha) do not leach much colour.

Interestingly, gochugaru is made from de-seeded chillis. I am too lazy to ever de-seed a chilli.