I’ve always wanted to make kimchi although I’m actually not a big kimchi eater (my Mexican husband is tho) and never had the time with three kids. I still don’t have time now homeschooling, cooking, cleaning, etc, but in order to make these bad boys, I had to wake up early. Now, my only two ingredient questions are, have you made kimchi with AND without saewoojut? Have you also ever omitted sugar (I’m a diabetic and I usually don’t put the sugar in other banchan). How big of a difference is it in taste? I’m very proud of myself I even got this far. TIA!!!