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The county I live in produces a lot of chillies called Cheonggyeol (청결). They also produce gochugaru here. Here's a link. After some asking around, I can confirm that these are the peppers they use to make Gochugaru (고추고루).


I have been making kimchi and putting it in mason jars for years. I have never had one explosion no matter how fermented it has become.

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