History of Korean gochu, gochujang, and kimchi
The gochu (Korean red pepper) that goes into Korean traditional fermented foods such as kimchi (fermented cabbage) and gochujang (spicy red pepper paste) should have a mild spiciness and its Scoville heat unit (the unit that measures spiciness) is <1,000. The kimchi and gochujang that are ferment...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
BMC
2014-12-01
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| Series: | Journal of Ethnic Foods |
| Subjects: | |
| Online Access: | http://www.sciencedirect.com/science/article/pii/S2352618114000043 |