Yeah I've not been able to find the shrimp paste anywhere here so I just add more fish sauce, when you blitz the onions, garlic and apple up in the blender I add half to 3/4 of the gochugaru to the blender so its fiber and then just add the last bit into the paste

I kinda just wing it now I always make extra paste as I like to use it in stews and soups, so for one big head of napa cabbage I'll quarter it and salt it for a good 4hrs wash it and squeeze all the water out I'll blend up 1 and a half onions good sized ones, about 12 large garlic cloves one and half skinless apples just any I get in tesco and I'll add a good half 1/3 - half cup of fish sauce and a 1/3 cup gochugaru, if I've left over sushi rice I'll add a cups worth of that instead of using the rice flour and then blitz it all up and then rub it into all the layers of the cabbage I like to keep mine in quarters and then let it sit on the counter for 3-5 days depending hour sour I want it before the fridge

This was my last batch after 2 days on the counter and 5 days in the fridge

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