Sep 15, 2026Spice Knowledge
How to Choose Gochugaru for Commercial Kimchi Production
Is all chili powder suitable for making kimchi seasoning?
Not all chili powder is suitable for making kimchi seasoning. When selecting chili powder for commercial kimchi production, several factors are especially important.
First, particle size matters. Gochugaru used for kimchi is commonly around 60 mesh, while some manufacturers prefer coarser particles such as 50 mesh or even 20 mesh. If the chili powder is too fine, it can dissolve too easily in water and will not adhere well to the cabbage leaves. A suitable particle size helps the chili seasoning cling to the cabbage and provides better coverage.
Second, color is important. For kimchi production, we usually select chili powder with a relatively deeper red color to give the cabbage a more attractive and vibrant appearance.
Third, and most importantly, the chili powder must be made from 100% pure chili peppers. Pure chili provides a more authentic chili flavor and allows manufacturers to have better control over the final kimchi seasoning.
Finally, the choice of chili variety is also very important. Specific chili varieties are selected to produce chili powder specially designed for kimchi production. The right variety can provide the desired balance of color, aroma, flavor, and heat.
For commercial kimchi production, choosing the right chili powder is not simply about selecting a spicy product. Particle size, color, purity, and chili variety all play an important role in the final quality of kimchi.