This recipe came out great! It was my first attempt at making kimchi at home and I am very pleased. I used thai fish sauce since I had it in my fridge, as well as thai red curry paste, and although other recipes I found warned that thai fish sauce would make the kimchi taste bad, I think its great and it doesn’t taste particularly different from any other kimchi I’ve ever tried. The curry paste was in fact a bit too spicy, so I will use less next time or make my own, the kimchi makes me sweat which is not a bad thing I suppose. Finally I added a shredded carrot, as my daikon was not that big, and I squeezed a lime over everything when I mixed it all up.
I put it all in an airtight plastic container and put it in my cupboard for a little less than three days total. Checked it once after 24 hours to mix it up. When I opened it this afternoon it looked and smelled great, no rancid rotten odors or anything. So now its in my fridge but I’ve already eaten a bunch of it at room temperature and its excellent. I have a ton of it now, too
