I used soy sauce instead of fish sauce because my family doesn’t eat meat or anything like that and so they barely tried it because the store bought ones always have fish sauce. I also had some of the kimchi paste left so i put in the freezer to use for next time. Now I have to wait a week-2 and then I will tell you the results
If anyone is curious, this is the recipe I used (sorry if some things are not written correctly or something, I wrote the recipe in romanian and then translated it just for this post)
for 2 nappa cabbages (I left them for 24/25 hours in room temperature to sit in water with coarse salt, for every liter of water I put one spoon of salt)
one and a half garlic
small carrot chopped into cubes
5cm ginger
one apple
all of these chopped into small pieces and then mixed with kimchi paste
kimchi paste:
200g gochugaru
120g water
4 spoons soy sauce
1 and a half spoon of honey
2 spoons of boiled rice flour with water after chilled
2 bunches of green onions
one carrot julien
after mixing the cabbage with the paste I put it all in some jars, leave them for 24h to sit in room temperature to start the process of fermentation and then put them in the fridge for 1-2 weeks
by Additional_Fennel_50