freemotion
Food Guru
I'm not sure about the fish sauce. I suspect you need it for a more authentic taste, but if you've never had kimchi, you won't know the difference, huh? 
When fermenting, sugar will convert to alchohol. I'd leave it out. Your jars could get quite pressurized. Ask me about the gingerale that coated my kitchen. I sent my dad out in the snow to open a bottle that I was truly afraid of. He spent about 10 minutes carefully letting the pressure out....and still lost half the bottle. It looked like someone had pee'd in my yard with the force of a firehose!
Sometimes I will add stevia later if something needs more of a sweet taste, like the ketchup I made.
When fermenting, sugar will convert to alchohol. I'd leave it out. Your jars could get quite pressurized. Ask me about the gingerale that coated my kitchen. I sent my dad out in the snow to open a bottle that I was truly afraid of. He spent about 10 minutes carefully letting the pressure out....and still lost half the bottle. It looked like someone had pee'd in my yard with the force of a firehose!
Sometimes I will add stevia later if something needs more of a sweet taste, like the ketchup I made.
Apparently my post was directed at you! Ha ha ha!
