We don't make kimchi - we can easily get it from local Korean the restaurant or grocery. I only make kraut once a year - homemade is such a treat, but eat the fresh fermented version from our local produce shop other times. We are fortunate to live in a big multicultural metro area where we can buy fresh foods of every kind, and support small local businesses in the process. We also have an extensive network of local farmers' markets where we can buy fresh produce, eggs, poultry and meat directly from the producers.
I learned to preserve food whether I wanted to or not - as the oldest kid in a big family, I was another set of hands for weeding, picking, canning & freezing - we ate WELL on a limited income.

Helen try. Cabbage is inexpensive so you can throw it away when you don’t like the result. Try- for 2 and 1/2 pounds of cabbage 1 tablespoon of salt. Shred the cabbage add salt and mix it using hands( can add one shredded carrot, I add caraway) wait until juices appear and put it in a jar or any container- press with a small plate and wait 7-10 days. Ever day using a wooden or plastic sharper end of a spoon, poke in the cabbage to release gases. When done which means when it’s sour enough for you, I keep in a fridge so it does not ferment more. I eat cabbage and even drink that water. I eat it every day. I believe this and home made yogurt keep my digestive system in control despite being on antibiotics for over a year. Try easy