Michael V said:

ms spock said:

Michael V said:

I imagine so.

IIRC, I paid less than that for a 454 g packet at a Korean grocery store in Brisbane. After opening, I keep Gochugaru in the fridge. (I had two previous packs that I didn’t refrigerate and they went mouldy.)

My delicate intestines could not cope. They would emerge and fly into out of space.

Kimchi doesn’t have to have chilli in it. And it doesn’t have to have cabbage, either. IIRC, it simply means pickled vegetable. It can be made with daikon radish or anything you feel like, from what I understand.

That said, cabbage and chilli are important components of modern-traditional kimchi.

I watch a few Sth Korean camping videos. They hare all sorts of bases for their kimchi. green onions, spring onions, seen to be fave.