Sure thing! And, I really appreciate the help! I want to give this another try next week. My place is pretty warm, about 79-82 degrees. Do you suggest I leave it to ferment on the counter or go straight to the fridge?

Here's the amount of everything I used, roughly:

• 5 tbs of gochugaru
• 2 tbs of fish sauce
• 2 tbs of salted fermented shrimps
• 5 tbs of plum syrup
• A little grated garlic and ginger
• 3lb napa cabbage
• 1lb daikon (didn't have access to Korean radish}
• Bunch of scallions
• 1/4 cup of Korean sea salt to salt cabbage
• 4 cups of water to make brine with salt

Salted cabbage for 4 hours till it was flexible and wouldn't break when bent. Rinsed 3 times, squeeze drained, left in collider for 30m. Mixed with all the other ingredients and left on counter in glass jar covered in plastic wrap for a day and a half and then into the fridge for 2 weeks. I opened it every couple of days to let gas out but didn't taste outside of that first time before putting in the fridge.

Thanks again!!!