I make kimchee and sauerkraut very often, I soooo do love it as much as anything else. The best recipe that I've found to date is this one, it is totally spot on and wonderful: Clicky
. She generally stores it for a day before consuming, but I let it ferment for a week or two to make sure it's very pungent and sour. By the way her other food is really good too, I do recommend trying her recipes out.
If you are looking for more kimchi recipe's (with not only cabbage) and other assorted korean dishes I'd recommend checking out this book
. This has improved my korean dishes by 10 fold. If you like fermented foods, I'd also recommend picking up Wild Fermentation
very good read.