I’m a first time kimchi maker, used the a Baechu ( napa cabbage ) Kimchi recipe from “Fiery Ferments” ISBN-13 978-1612127286 Came out really good despite not h

I’m a first time kimchi maker, used the a Baechu ( napa cabbage ) Kimchi recipe from “Fiery Ferments” ISBN-13 978-1612127286 Came out really good despite not having some of the ingredients because I’m disorganized (left out carrots, ginger, scallions). My Taiwanese neighbor suggested adding apple to sweeten it up a bit, cut the sour, and less Korean pepper flakes.. but I like mine spicy. Working on a second batch now. The book has a couple other kimchi recipes in addition to dozens of other fiery ferments.