Wa Mae Wo Hybrid - Korean Yeori Gochu
Capsicum annuum
 Wa Mae Wo Hybrid - Korean Yeori Gochu
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Seed #599 |
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This Korean hybrid pepper is early maturing with hot pungency. Used for dried pepper when the pepper are red and mature (hong gochu), ground into flakes, (gochutgaru), fresh eating when the peppers are young (put), and for making fermented pickles (jangajji). For open field growing and very productive.
- Warm season annual
- Maturity: Approx. 100-125 days to maturity
- Planting season: Late spring to early summer
Buy in bulk
Available in 0.25-lb increments, minimum 0.25 lb.
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Cultivation: Start seeds inside 6 weeks before last frost date (or 8 weeks before expected transplanting date). Keep soil warm until emergence. Seeds will not germinate in cool soil and planting out too early may affect plant vigor. Harden off plants carefully before transplanting. Prepare fertile, well-drained soil. Transplant in late spring/summer (soil temperatures at least above 60°F) in a very warm and sunny location. Fertilize as needed. Too much nitrogen will produce lush foliage and few fruits.
Germination
Temperature |
Seed
Depth |
Seed
Spacing |
Plant
Spacing |
Row
Distance |
| 80-90°F |
1/4-1/2" |
2" |
14-16" |
24-36" |
Please note: Maturity, adaptability and disease tolerance may differ under your specific climate and/or growing conditions.
Culinary tips: When the peppers are young they are often fermented and used in sauces. When the peppers are mature and red, they can be ground fresh or are dried and ground for gochugaru and used in kimchi.
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