I have tried making my own kimchi many time but I just couldn't get the kind of flavour I like. Seem like somethibg lacking but dun know what! It was annoying seeing food wasted and I tried again. Instead of putting the season cabbage right into the fridge immediately, I decided to let it sit outside the fridge for one night. For our country weather, the fermentation will take place very soon. By the time i was back from work, the water from the kimchi increase double, which mean fermentation going on quite well. I repack them into a more compact container so I can put it into the fridge to slow down the fermentation process, as I didn't want it to turn sour too soon.