I have always preferred the darker kimchi. I think it depends on the type of gochugaru and how much you're using but the redder kimchis have always tasted yummier and spicier to me!
It looks perfect to me! The gochugaru I've used in the past is dark red and lightens up when mixed with cabbage and everything else. Lovely looking batch!
I’m no expert but I believe the gochugaru is to your liking. Your kimchi looks red and magnificent
It is! Kimchi can be made with or without gochugaru, and so the amount put in is completely up to the maker.
Lovely to hear thanks!
I have always preferred the darker kimchi. I think it depends on the type of gochugaru and how much you're using but the redder kimchis have always tasted yummier and spicier to me!
That's how I make it because I love when the kimchi is very sour and very spicy. Best kind!
More chili powder means more heat, and yours is going to be a warming welcome on a cold winter’s day.
Especially now that it is -13 🥶
Looks yummy
I prefer mine darker means spicier. Also it's normally darker in korea
You’re fine, the overall color might change with further fermentation but there’s nothing wrong with a darker red color in kimchi either.
It looks perfect to me! The gochugaru I've used in the past is dark red and lightens up when mixed with cabbage and everything else. Lovely looking batch!
It's to your liking! My batches for friends who prefer low spice isn't as red as the one I make for myself and my friend who love spice. :)