Kimchi, Kefir, Sauerkraut and all other fermented foods

for the paste i do:
Gochujang
Shrimp paste
Fish sauce
Tiny bit of soy sauce
Puree'd Asian pear, garlic, ginger
Finely chopped carrots and spring onions
Rice flour porridge

Then spread that on salted, washed cabbage leaves.

I use the same paste for any other kind of kimchi too.

I leave it for a week at least burping the jar every day, by the end of the week there is a decent amount of gas/bubbles. Then into the fridge.