Fermentaholics Coarse Ground Gochugaru: Use to make various dishes like kimchi, cucumber kimchi (oi kimchi), baek kimchi (white kimchi), spicy napa wraps, and other fermented or textured dishes.
Traditional Korean Chili Powder: This can be used to add balanced heat to any dish and offers vibrant color and smoky undertones that define authentic Korean flavors.
Kimchi Making: For traditional kimchi, look no further—this is the one. When making liquid-based or smooth-textured dishes, go with fine-ground gochugaru.
Cooking & Toppings: Can also be used as a seasoning or spice in ferments, marinades, or sprinkled over bibimbap, noodles, or even roasted vegetables for a fiery kick and visual appeal.
Fermentation: Follow a recipe or create your own and mix it into vegetables and brines to make kimchi and other fermented foods.
