Making Kim Chi Question?!
I made Kim Chi from the first time using this recipe. http://drbenkim.com/how-make-kim-chi.htm I didn't have ko choo kah rhoo so I substituted it with Cayenne Red Pepper Powder. I used half of what they recommended for the ko choo kah rhoo. Before I sealed them up, I tasted it and it was good but my tongue was on fire. I want to know did I make it too hot or does the taste change after it ferments making it less hot?
Answers:
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Your kim chi should be a lot more palatable after the fermentation process, not because it changes the taste of the cayenne, but that the cabbage absorbs some of the capsaicin and "dissipates the heat". You experienced a lot of heat because the pepper powder hasn't had a chance to work its way into the cabbage, and was concentrated in the liquid.