CreatripTeam

Korean chili powder (gochutgaru) is a staple seasoning made by sun-drying and grinding peppers. Proper storage—keeping it dry and sealed—is key to preserving color and flavor. Well-dried peppers can last 2–3 years if kept in airtight, light-free containers; opaque jars are best in poorly ventilated homes. Room temperature is usual, but refrigeration helps in hot or humid summers because low temperatures slow rancidity. Freezing offers near-indefinite storage, though thawing adds moisture so use immediately and avoid refreezing; freezing whole peppers preserves aroma and color better than crushed ones. Traditional methods like Mexico’s ristra (a string of dried peppers) or hanging peppers in a cool, dark place also work well. Summary tips: room temp for fully dried peppers in sealed containers, fridge for humid seasons, freezer for long-term storage, and ventilated hanging for traditional preservation.