My friends Adam and Elizabeth have two darling little daughters from Korea, and kindly have us over for Korean dinners that never disappoint. On one occasion, I assisted Adam in making an enormous batch of kimchi, and he even gave me a big and little jar of it to take home. The little jar to keep at room temperature, and make surprisingly loud fermentation noises, and the big jar to keep in the fridge. Since it is hard to buy kimchi that doesn't contain fish sauce, it's worth the effort to make your own if you're a vegetarian. But it was not a simple process. I can't remember the recipe, so we'll see if Adam reads this and provides a link!