You forgot the main ingredient: fish entrails
My X was stationed in Korea for one year in 1968 as a crew chief in a helicopter unit, and he used to say you could smell the kimchee at 1300 ft.
LOL. In Rome, the highest-value food commodity was a concoction made out of fish guts.
We still eat it today, we call it soy sauce.
"Kimchee" is more accurately a description of food preparation rather than one particular food stuff. Similar to the American use of "pickle" which most people use when they mean "dill pickle" but there are any number of picked foods.
So some kimchee is cabbage-based, others use radish, etc. The real potent one that my wife will sometimes get is a radish-oyster kimchee. Whoowee, does that wake your nose up!