Korean Fermented Sauce 17.6oz (Salted Shrimp Sauce)

I'd leave it on the counter for 24 hours to increase the fermentation, which would give it more "tang" to offset the sweet flavors. If you're not vegan or allergic, I'd add a couple tablespoons of fish sauce (to start) &/or Korean Fermented Sauce (fermented shrimp sauce) which I use when I can't get saeu-jeot. https://a.co/d/0izXaCmq I wouldn't add vinegar or lemon juice. None of that goes into kimchi and imo it would ruin it.