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Kimchi Seed Assortment - 8 Pack
Most vegetables used for popular kimchi recipes grow best during the cool spring and fall seasons. Warm temperatures may cause them to bolt (flower) and become bitter. Make the most of your growing season by planting this seed assortment during the shoulder spring and fall seasons. The fall season is especially great for growing, harvesting, and fermenting your kimchi vegetable harvest. The warm-season vegetables included in this assortment may be used in unique, non-traditional recipes.
Making Kimchi Pepper Paste
The peppers are a key ingredient that should be harvested and dried. The dried chili flakes are commonly known as gochugaru or Korean chili flakes. You can then cut and salt them, rinse, and then mix them with the other kimchi ingredients. Or, create a paste that will be mixed with the vegetables. To make a paste, blend the peppers together with garlic, ginger, fish sauce, and sugar before mixing with the other vegetables.
Seeds Included in the Kimchi Seed Assortment
*Substitutions may apply depending on availability. Potential substituted varieties include Senposai Komatsuna, Hwi Mo Ri or China Gold Hybrid Cabbage, Progress Hybrid Cucumber, and Gochujang King Korean Hot Pepper.
Growing the Kimchi Seed Assortment
Growing Radish, Carrot, and Mustard (Komatsuna) - In the spring, direct sow the radish, carrot, and mustard seeds 2-4 weeks before your last spring frost date. In the fall, direct sow 8-10 weeks before your first frost date. Carrots do better when sown 10-12 weeks before your first frost date.
Growing Cabbage - In the spring, start cabbage seeds indoors 6-8 weeks before your last frost date. Then transplant outdoors 2-3 weeks before your last frost date. The cool spring weather helps keep these greens sweet and mild. In the fall, start the seeds indoors 12-14 weeks before your first frost date. Transplant outdoors 6-8 weeks before your first frost date. The cabbages should be ready to harvest just before or shortly after your first frost date. Cabbages are known to be tolerant of a light frost.
Growing Cucumbers - Cucumbers are a warm season crop. They should be started indoors 3-4 weeks before your last spring frost date and transplanted 2 weeks after your last frost date. They can also be directly sown 2 weeks after your last spring frost date as they grow best in warm soil.
Growing Peppers - Peppers are a warm-season crop that should be grown during the spring and summer months, however the harvest can be dried and saved for use throughout the year. Start pepper seeds indoors 4-6 weeks before your last spring frost date. Transplant seedlings outdoors 2 weeks after your last frost date. Peppers are known to tolerate hot summer temperatures with adequate water.
Growing Green Onions - Bunching onions should be started indoors 8-10 weeks before your last spring frost date and transplanted outdoors 4-6 weeks before your last spring frost date. In the fall, direct sow 8-10 weeks before your first frost date.
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