That sounds good. I might try some this year, I would just back off on the heat.
There are lots of good Youtube videos on making Kimchee.
My Korean friends also make what they call “fresh Kimchee”, which doesn’t involve the fermentation, but gives you a little of the Kimchee experience in a quick way.
(And then there are the “water” Kimchees...much milder.)
My husband loves Sauerkraut, but I’ve never liked it; I do love Kimchee!
One of my friends told me that the Korean correlative of a Currier and Ives winter scene, is a picture of a traditional Korean house, with the pots of Kimchee sitting out in the snowy back yard :-)
-JT