Well, I finally made Kim Chi using the link that Barbara posted. I don't know how fermented it was because we ate most of it within 24 hours.

I pretty much followed the instructions except that I added in two kinds of winter radishes with the chinese cabbage. One was the long icicle white Daikon and the other a round, green skinned, pink fleshed one that was sweeter than the Daikon. I also used less red pepper because that sounded like it would be too hot for my taste. Next time I will cut it even more as it was still too hot. The garlic, ginger and radish all add heat as well. I didn't have a pear so used a whole apple and instead of using fresh ginger used dried, candied ginger chunks, which added a bit of sweetness.

All in all, very tasty. Now I just have to make some more and let it stick around long enough to ferment.