I made the quick kimchi from Dining In with napa cabbage, garlic, ginger, fish sauce, rice vinegar, a crisp (red) apple, and salt. I didn't have gochugaru, the Korean chili powder, so I used piment d'espelette instead (vive la France!). It was very easy (I used gloves to give it a thorough massage before jarring it).
I tried it right away, it was already good but missing something. A couple of days later, it is better, but I think I would tweak it a bit to make it exactly to my liking (more ginger maybe). I also miss the fermented more funky flavor of the real thing, to be perfectly honest. 
I made another kimchi omelette with it. It's growing on me! 
