Tired of making kimchi too spicy by accidentally putting in one too many Thai peppers? Korean hot pepper is here to save the day and make the best authentic kimchi. Not as hot, but more pigmented than a Thai pepper. This means you can make your kimchi very red without hurting the people who eat it. Still fairly hot though so be careful. Korean is the smallest, hottest, and easiest to dry of our three Korean type peppers. Peppers of this type are traditionally used to make a spicy Korean gochugaru, the dried, coarsely ground red pepper flakes that are a key ingredient in many types of kimchi and sauces. The real greatness of this pepper is in its earliness to turn red in cool conditions and its enormous yields (No, really: So many peppers you won’t know what to do with all of them.) Dries easily and is great for ristras. Fruit are similar to a cayenne in shape but a little shorter and wider.
(Source Adaptive Seeds)