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isnt the secret to all amazing restaurant food that they use an incredible amount of butter, sugar etc in comparison to the "home" recipes... if it's not good for you then a heavy hand usually yields the best results.
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Palm sugar? I can't remember if I've even used sugar before, don't think so though. Does sound good now I think about it: sweet/sour.
HatBeard
Polygon
@mrJL
I made some kimchi last week. Clumsiness resulted in me putting a bit more sugar in than usual, maybe 20%. Not sure if I usually under-sugar it but this batch is phenomenal. Just eaten about half a cabbage on its own. A very happy accident