Kim Chee, Part 2

I added the chili paste last night. It had dried chili flakes, lots of garlic, lots of fresh grated ginger root, and green onions. Now for the fermentation. I used some dried Sanaam peppers that I had on hand. They are rated at 40,000 heat units, so they're pretty hot. Milder chiles are from 6,000 to 10,000 heat units, to give you a frame of reference. Have been tasting it periodically, and it's fiery hot. You can control the amount of heat it has by the chiles you use. Next time, I'll go for one with about 20,000 heat units to tame it down a bit. But, it's tasting like it should and doing what it should. Another day or two at room temperature, and I can refrigerate it to slow the fermentation. So far, it's yummy if you like heat--and I do. Can't wait to finish off this batch and try it again, with a few changes.