- 1). Prepare a planting area in full sun where the soil has good drainage. Shovel in 1 part organic compost to every 4 parts soil, and mix thoroughly with your shovel.
- 2). Dig planting holes that are about 6 inches apart and large enough for the root systems of your young plants. Wait until after your final spring frost before you set plants into the garden. Then set one plant into each hole, and fill with the soil and compost mixture.
- 3). Water your Korean pepper plants by running a sprinkler for about 20 minutes after planting. As your plants mature, water about once a week or when the soil begins to become dry.
- 4). Fertilize your Korean peppers about one month after you plant them and again once each month until late summer. Use a commercial plant food with an N-P-K ratio of 12-12-12. Mix it according to the product label instructions.
- 5). Harvest peppers when they are plump and green or red, and use them in kimchi and other traditional recipes.
- 1). Fill nursery flats, or small pots with drainage holes, with standard potting soil, then sprinkle them with water until the water runs out the drainage hole(s).
- 2). Scatter your Korean pepper seeds on top of the soil, then cover them with about 1/4 inch of additional potting soil.
- 3). Sprinkle with water again, then keep your seeded pots or flats in a sunny area.
- 4). Thin weak and crowded seedlings to allow each young plant about 2 inches of space between it and its nearest neighbor.
- 5). Transplant seedlings to the garden when they are about 4 inches tall and the final spring frost has passed.
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