Gimjang is the traditional process of preparing kimchi. This is not that. I'm pretty sure actual Koreans wouldn't consider this kimchi either. But, it's similar to what I buy in the refrigerated section at Whole Foods...and they call that kimchi. So, I'll do the same! There's a Korean saying: "There are as many types of gimchi as there are holes in the ground." Reason being that that's how gimchi/kimchi is traditionally made. A friend who lived in Korea for many years informed me that traditional kimchi is made in fall, left in kimchi pots in the ground for several months during winter, to ferment naturally. Although most Koreans now, she wrote, have special "kimchi refrigerators" - sort of like wine fridges - that keep the kimchi at the right temperature until it's ready in spring. Wow. I want one of those! So, my version of fermented cabbage may be the furthest possible process from authentic gimjang , but it tastes great a...