Kochiba pepper is a medium-maturing hybrid of hot pepper with a maturation period of about 105 days. The plant is semi-spreading, medium to tall, making it suitable for cultivation both in open ground and under plastic covers. The fruits have a narrow conical shape, smooth and glossy surface, two-chambered, measuring 15 to 22 cm in length and up to 3.5 cm in diameter. The fruit wall thickness is 2.8-3.3 mm, and the weight ranges from 40 to 49 grams. The taste is semi-spicy, making them versatile for various culinary purposes.
Unripe fruits are greenish-white, changing to light red upon ripening. Kochiba pepper is recommended for fresh use, as well as for pickling and canning. It can also be frozen, expanding storage and usage options. For a high-quality yield, seedlings should be sown at the end of February, pricked out during the cotyledon stage, and transplanted into the ground at the end of May. During cultivation, it is important to prune the plant by removing all side shoots and leaves up to the first fork, which promotes better fruit development.
The planting scheme is 30x40 cm, providing optimal space for growth and fruiting. The yield of Kochiba pepper in open ground reaches 2.0 kg per square meter, making this hybrid attractive for gardeners and farmers. Due to its characteristics and versatility, Kochiba pepper is an excellent choice for those who appreciate quality and flavorful spicy vegetables.
