I've never had kimchi but I do make some no-name cabbage salad that I think is great. It's one of my staple foods. The recipe has been handed down in my family forever. I remember my aunt fed it to me when I spent weekends with them at their lake cottage when I was 5 years old.
I don't know if it's fermented but I know it's supposed to last forever being pickled in vinegar. The bad thing is it never lasts that long so I make it pretty often. The good thing is it's dirt simple. Quick and easy to make and ready to eat the next day. I made a new batch today so I'll post up the info and a picture.
2 quarts of cabbage or slaw mix
2 sweet onions
a bunch of red, yellow, orange sweet peppers
1 pint vinegar. I like to use the cider vinegar.
1½ tsp celery seed
1½ tsp mustard seed
1½ tsp salt
1½ tsp turmeric
the original recipe calls for 2½ cups of sugar. I use a half cup
Cook the sauce to a boil and pour over the vegetables. Marinate at least 12 hours.