Hello Reader,

Last week, I shared with you the key differences between kimchi and sauerkraut.

One of those is using red pepper powder in kimchi to deliver its signature color.

And not just any red pepper powder.

It took me a while to figure that one out.

For years, I used red pepper flakes in my Kimchi-Style Sauerkraut recipe, the kind you might find available for sprinkling on pizza.

They worked, but once I understood how special Korean red pepper, or gochugaru, is, it transformed my fermentation recipes and how I chose to deliver a bit a heat in all my cooking.

It wasn't until I delved deep into learning how to make traditional kimchi that I unearthed the secret ingredient that gives kimchi its signature heat, color, and flavor:

Korean red chili powder or gochugaru. 🌶️

The best red pepper powder is made from Korean red peppers, after which being sun-dried, the seeds are removed, and then the peppers are ground into flakes.

Discover what makes Korean red chili powder so special, how to buy it, use it, and suggested substitutions.

​Gochugaru, Korean Red Chili Powder [About, Buying and Using Guide]​

And... even if you're not ready to make kimchi, do buy some gochugaru.

The flavors it imparts are out-of-this-world, and it can be substituted in any dish calling for red pepper flakes or chili powder.

​https://www.makesauerkraut.com/gochugaru/​

And now is the best time to enjoy this flavorful journey.

It's not only Sauerkraut-Making Season! 🍁

It's also Kimjang Season! 🍂

The time of year when communities collectively make and share large quantities of kimchi to ensure that every household has enough to sustain it through the long, harsh winter.

​https://www.makesauerkraut.com/gochugaru/​

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