Cedar> I have tried all different kinds of kimchee pre-made in jars. Never found one I liked probably because you lose control of the fermentation process. With those, you just get what you get. I have a friend who owns a restaurant and is originally from Korea. She taught me to make it a few years ago. I have had varied results and could never really truly duplicate hers. Hers is by far the best I've ever had. She would just chuckle at me. I've known her for about 20 yrs or so. Anyway, she has finally put together a spice kit to make it, she's had it available for about a year and a half. I don't mess with trying to do all of it from scratch anymore. I get it from her by the case when I'm at her place, but You can get her stuff online. It's Sunnys gourmet kimchee and she also has a teriyaki sauce that I use.
If you are making a large batch, roughly one medium size head of Chinese cabbage and I also put in a small bunch of watercress, you will use about 1/2 to 3/4 of her 4oz packet. Dice 2-3 cloves garlic, peel and grate a piece of ginger root about the size of your thumb. Splash the teriyaki sauce last . It helps coat the leaves thoroughly. Toss it occasionally to reincorporate the juices that start forming at bottom. You can use the spice mix for other things too. Try it on some homemade French fries.
you can also use the teriyaki sauce to make Bol go kee. (Not sure if I spelled that correctly) I use thin sliced beef top round. Gives you a chance to use your suji
for better results and ease in making it, I highly recommend you try it. It's not really all that expensive and it's fabulous. I didn't want this to sound like a blog post for her, but it's a great find!