Hot Pepper 'Korean Dark Green'

I got the seeds online and started indoors in one and a half inch cells on a heat mat on march 2nd. Once all the seeds had germinated, I...Read More thinned with scissors to one plant per cell and transferred to my cellar to grow under a flourescent grow light on march 11th. The peppers tolerated a constant temperature of around fifty degrees with 12 hours of light. Transplanted peppers into a cold frame the end of April, and then into the garden the end of May. They really liked the well-drained sandy soil and full sun in my garden. Once transplanted, I mulched well with shredded newspaper and gave them about an inch of water a week. I started picking green peppers for stir fries a little after July 14th. The peppers I hadn't picked ripened fully by the end of August, and the plants continued to blossom and make more chilies through early October. I strung the ripe chilies together with a needle and thread and dried them in the sun. When I dried them enough to be brittle, I flaked them up in a blender and got a pint of pepper flakes. I used most of them to make whole cabbage kimchi for the winter.

Dark green to red slender 4 inch hot peppers.