u/PrestigiousEscape159

I made this kimchi recipe about 2 weeks & 1 day ago, when i first tasted it, it wasn't that spicy but there was this strong fishy aftertaste from the fish sauce, so i searched how to get rid of that aftertaste and people in the internet said to wait for it to ferment for 2 weeks so thats what I did. The thing is when i tried some just now the fishy aftertaste did get much hidden but it is still quite there and a lot more spicier, I don't mind the spice it's just that fishy aftertaste really bothers me

Do I have to crush the fennel seeds/ boil it for some time when making tea for it's nutrients

or can I simply just pour boiling hot water on the seeds and that's it?