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Post by kyredneck on Jan 6, 2016 21:32:26 GMT -5
....Korean chili powder that goes in kimchi, and where to acquire seeds. Anyone on board have these seeds? Lauryn Chun in her book, 'The Kimchi Cookbook' names them as 'Holland Red' peppers, but I've no luck finding them on Google.
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Post by steev on Jan 6, 2016 22:53:53 GMT -5
I suspect I'd not notice what variety of chili was in the kimchi, aside from its heat.
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Post by kyredneck on Jan 7, 2016 12:11:53 GMT -5
I found this here:
"Holland Red - [Dutch Red, Cabai Merah (Indonesia); C. annuum] A cayenne type pepper sold fresh and red ripe. They are 4 to 6 inches long by 5/8 inch diameter and tapered to a sharp point, hotness H4-5. They have thicker flesh than some long narrow chilis and sweet taste. These are popular in Holland and its former colonies in Indonesia as well as other parts of Europe and California. Probably would be about right for Sichuan and Hunan recipes and are a good choice for most ethnic cuisines. Fresnos are a good substitute, though of different shape and thicker walled, and are much more readily available."
Seems they're similar to Fresno chiles:
"Fresno - ["Red Jalapeno" (supermarkets); C. annuum] Fresh red ripe, almost never green, H4-5. A conical, medium walled chili about 2 to 3 inches long and 1 inch in diameter. Fresnos are fast becoming the standard for hot red chilis and are found in all the Southern California ethnic markets (as well as in the big supermarkets where they're often called "red jalapenos").
Fresnos are highly available, have good flavor and a hotness that's close enough to hot chilis used in Korea, Southeast Asia, India and other regions. I have also seen Fresnos listed on European sites so they are apparently becoming common there as well (Fresno is 220 miles north of Los Angeles). The less commonly available Holland Red is a good substitute though it is thinner walled and seems more perishable."
I'm still interested in growing Holland Reds this year though. I like hot AND sweet in a chile, and the recipes in Chun's book calls for them.
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Post by taihaku on Jan 8, 2016 4:18:10 GMT -5
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Post by kyredneck on Jan 8, 2016 10:08:13 GMT -5
Thank you very much. I'll probably order from Adaptive Seeds. And yes, I love and grow and dry and freeze and ferment baccatums, my two favorites being Aji Omnicolor and Burpee Hot Lemon (an improvement of Lemon Drop, IMO, I've grown both). No doubt I will eventually use baccatums in kimchi, but I want to follow and reproduce authentic traditional kimchi recipes from Chun's book also. I routinely use [frozen] Omnicolor, Hot Lemon, and Bonda Ma Jaque in my ferments now. I've grown many varieties of chiles over the years and these three have permanent status in my garden.
[add]
I have a 1lb bag (from Amazon) of gochugaru to get started with, but some of her recipes call for fresh chiles, and, I like growing 'new' things. 
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Post by taihaku on Jan 8, 2016 11:10:49 GMT -5
Thank you very much. I'll probably order from Adaptive Seeds. And yes, I love and grow and dry and freeze and ferment baccatums, my two favorites being Aji Omnicolor and Burpee Hot Lemon (an improvement of Lemon Drop, IMO, I've grown both). No doubt I will eventually use baccatums in kimchi, but I want to follow and reproduce authentic traditional kimchi recipes from Chun's book also. I routinely use [frozen] Omnicolor, Hot Lemon, and Bonda Ma Jaque in my ferments now. I've grown many varieties of chiles over the years and these three have permanent status in my garden.
[add]
I have a 1lb bag (from Amazon) of gochugaru to get started with, but some of her recipes call for fresh chiles, and, I like growing 'new' things.
Nice. Never had enough BMJ for that sort of experimentation. I can get chinense to fruit in gargantuan amounts unless they're Fatalii or Bonda ma jaques.  |
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Post by kyredneck on Jan 8, 2016 11:29:38 GMT -5
Nice. Never had enough BMJ for that sort of experimentation. I can get chinense to fruit in gargantuan amounts unless they're Fatalii or Bonda ma jaques. You ever dig them up, prune tops & roots, re-pot, and overwinter in the house? I've had good success doing that a couple times in the past. You could have bookoo BMJs before summer doing that. |
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Post by taihaku on Jan 12, 2016 4:43:12 GMT -5
Nice. Never had enough BMJ for that sort of experimentation. I can get chinense to fruit in gargantuan amounts unless they're Fatalii or Bonda ma jaques. You ever dig them up, prune tops & roots, re-pot, and overwinter in the house? I've had good success doing that a couple times in the past. You could have bookoo BMJs before summer doing that. I don't even bother pruning my chinense for winter - just keep 'em going permanently under glass in the hydroponic unit. I've just never really had BMJ or Fatalii take-off for me compared to my other chinenses. This was my grow unit in July a couple of years back (I've not grown chillis for a couple of years as we're loaded up on dried and frozen ones and they're not the most baby-friendly thing to have in the conservatory. 
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Post by philagardener on Jan 12, 2016 6:27:00 GMT -5
What a great growing area!
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Post by taihaku on Jan 12, 2016 7:24:55 GMT -5
What a great growing area! Thanks Philagardener - it currently has a load of fig cuttings and banana pups in it but I fear its days of being a chilli jungle ended at the same time as my batchelor-status.
We've just bought a patch of land adjoining our house which will hopefully eventually have a proper greenhouse on it so that can go back to being a sunroom and I can get the peppers going again......I just have to get rid of the asbestos-laden burnt-out house currently occupying the land first. 
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Post by kyredneck on Jan 15, 2016 22:52:31 GMT -5
taihaku "they're not the most baby-friendly thing to have in the conservatory."
Yea, since the arrival of two toddler granddaughters I'm very careful with the chiles. But I don't grow the superhots, just one hab, the BMJ, and only a couple plants at that.
Received a new Kitazawa Seeds catalog yesterday and lookie what's new for 2016!:
Lady Hermit - Capsicum annuum
This heirloom variety comes from Sunchang, South Korea, an area famous for its production of the fermented pepper paste gochujang. A landrace which has been selected and stabilized by local farmers in the region, this was bred to be the ideal pepper for one of Korea's most ubiquitous food products. Small (4-6" long) and thin walled, they are a wonderful dried chili. They are also very prolific, providing continual harvest for months. A local Korean seed scholar who has worked to preserve these seeds is the inspiration behind its moniker. She said that this is a classic Korean chili whose flavor and performance has made it invaluable to peasants in the area.
Lady Choi - Capsicum annuum
This versatile Korean chili was developed in partnership with Namu Gaji restaurant chef Dennis Lee. Originally from his aunt's farm in Korea, it is delicious in all stages. The dried chili is one part of the classic pepper blend gochukaru. Spicy, but still flavorful, the green chilies are served with doenjang, or pickled whole in a soy brine. A moderately thick membrane, this pepper is juicy and hot when fresh, and bright when dried.
I'll be working up a small order from these folks too.
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Post by Al on Jan 16, 2016 4:57:54 GMT -5
I am interested to hear about these oriental peppers & will look out for them, I'm pretty sure some peppers I have will be similar enough to go in a kimchi, Hot Portugal seems quite like Red Holland. This looks like it will be a big chilli year for me. Here is my list; Aji limon (lemon drop) Jamaican red hot Aji amarillo Satan's kiss Aji fantasy Peruvian white habanero Alberto's locoto Macska sarga Black prince Fresno Bolivian rainbow Serrano Bulgarian carrot Anaheim Bird's eye baby Jalapeño + purple Calico Nosferatu Caribbean antillais Naranga Christmas bell Mini rocato CAP 1022 Ohnivek Cayenne Purira Cherry Bomb Pequante Demon red Rocoto Filius blue Also various scary super-hots Guarjillo Hot Portugal Hungarian hot wax Indian bullet Komodo dragon Naranga Nigel's outdoors Numex; twilight, pinãta, centennial, suave This list has got a bit too big (mainly due to very generous seed swaps) but I hope to grow 1 or 2 of most of these & maybe do some crosses to combine best characteristics. I was encouraged by my success last year after a few very poor years. I had been struggling growing unsuitable varieties & poor saved seed, not helped by lack of warmth & light in Spring. The star performer of 2015 was Nigel's Outdoors from realseeds.co.uk Very early & vigorous grown in a greenhouse in Scotland, lots of big crunchy pods with a nice heat. So I realise there are some peppers which can yield well even at this latitude. I hope Hot Portugal, Hungarian Hot Wax & Bulgarian Carrot might be similarly early & vigorous. Other later ripening varieties are also exciting, Aji Limon is still cropping now (Jan. 2016) under lights & has been great in sauces & pickles. I look forward to trying its bigger cousin Aji Amarillo which is popular in Peru made into purée. I have lots of saved Nigel's outdoor seed which I'm happy to share, makes a great sauce. youtu.be/0eX32vNExnI |
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Post by kyredneck on Jan 16, 2016 13:58:54 GMT -5
Al wrote "..I'm pretty sure some peppers I have will be similar enough to go in a kimchi, Hot Portugal seems quite like Red Holland..."
Hello Al. Do you know of a source for Red Holland seed over there? I think it may be the same as Dutch Red.
"..Aji Limon is still cropping now (Jan. 2016) under lights & has been great in sauces & pickles..."
Cool. Is this the chinense Limon? I grew it three years ago and really liked it's flavor and heat and EARLINESS but decided Burpee Hot Lemon (baccatum) to be better flavored so haven't grown Limon since.
"...I look forward to trying its bigger cousin Aji Amarillo which is popular in Peru made into purée..."
FYI, Amarillo (baccatum) is a very late season chile. I haven't grown it here in KY for that reason, although it WOULD have time to mature here it's so late that it needs to be overwintered indoors in order to obtain an ample supply of chiles the following year, and I'm not up to that sort of hassle right now.
It's odd, I was considering replying to an older post of your's last night where you was commenting on Peppadew peppers. Are you aware these are baccatums? I've never eaten Peppadew peppers but it perked my interest enough to peruse Chileplants.com to find the only piquan type baccatum they carry is INCA SURPRISE, which is a HOT chile (Peppadews aren't hot are they?).
Anyway, I'm wondering how a medium heat baccatum like PILANGE would compare to Peppadew stuffed with goat cheese?
Thanks for that video recipe for the hot sauce. It gives me a couple ideas, and I liked the music!
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Post by kyredneck on Jan 16, 2016 14:44:25 GMT -5
What a great growing area! Yea, no kidding. I'd love to do something like that here but my layout won't allow it without some radical excavation and rerouting of electric supply. A sun room like that could make overwintering a lot of things possible and enjoyable. I'm envious. |
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Post by Al on Jan 17, 2016 8:24:50 GMT -5
Kyredneck Just when I had resigned myself to no Peppadews you remind me about them! I had even contacted a South African chilli head who had lots of seed but couldn't post internationally, crappy postal service in S.A. apparently! There is a tantalisingly similar type on Tatiana's Tomato Base. Jasmyn Rissie; tatianastomatobase.com/wiki/Jasmyn_Rissie They reckon this might be a C. chinense. I had not realised Peppadew is considered by some to be a C. baccatum. They are sold here de-seeded in a sweet pickle which is great on pizza, they are mild, fruity & delicious though a bit more heat would not go amiss IMO. The store bought Peppadew in jars are 20-30mm round red peppers, so I am growing a few red round types in the hope that I can make something similar to the commercial pickled Peppadews; I'll try Cherry Bomb F1, Satan's Kiss, Mini Rocoto, Alberto's Locoto, Rocato, Naranga & Pequante. But now I'm wondering if these substitutes will have that C. baccatum fruitiness. Holland Red / Dutch Red does not seem to be available here under those names. ukchilliseeds.co.uk have a Cayenne Thick, or Lombok Gede (Dutch Indo Lombuk) & fataliiseeds.net have Fire Flame & Indian Red. These might be similar, or Hot Portugal? Thanks for pointing out that Aji Amarillo are slow to ripen, I'll be prepared for a long wait. One good thing about some of these C. baccatums is they seem to cope with quite low temperatures, I guess due to their Andean ancestry. The Aji Limon plants which I have in an unheated outhouse now have already survived a winter in an unheated polytunnel under 2 layers of fleece. That was in Fife, grown by a sauce maker whose business gloried in the wonderful name of "The Spice of Fife", he has now migrated to Portugal in search of a climate conducive to super hot chilli growing. I am curious to try the different baccatums & find which do best for me, perhaps overwintering in cool conditions to get a bumper crop in the 2nd year. These look good; Aji Crystal, Aji Omnicolour, Aji Fruto. My Aji Limon & mango sauce was my best yet, that little video is a great method, I will slice the side of the pods next time so brine can get inside, & ferment for longer. As you say, cool soundtrack, & nice visually too. No annoying yakking like most youtube videos. |
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