I know how to make kim chee *in principle* and I've made it several times. But it never turns out nearly as good as commercial stuff, and I'd love to hear from anyone who's actually made more than 2 or 3 batches.
Part of the problem is that virtually every recipe I've seen for kim chee in any cookbook omits something important.
For example, it looks to me like it's important to put it into a jar when it's still fermenting. But no recipe I've seen mentions this. Am I guessing correctly that this is an important step?