I made 6 or 7 batches while we were in Texas. We had everything needed at the local store, including daikon. Since Napa cabbage was more expensive, a couple of times Bob bought collard greens or bok choy, and I made it with that. It got quite sour in 10 days, because of the warmth inside the house, and I just kept starting batches over and over with the liquid from the first batch. It was so awesome! Bob ate it with at least two meals every day.
I posted about this on Facebook (you must have missed it!) yesterday. I started a batch of gochujang, and I'm going to use some of that for my next kimchee batch. I have sauerkraut going now, and I'm fermenting some carrots, and I still have that fermented pepper paste that I'm going to turn into hot sauce.
Anyway, I like using the gochujang for the paste in the kimchee. I bought the commercial bottles at the local store in Texas, but making my own is nice because I reduced the sugar. When you stop over, I'll give you a little of the "quick" (unfermented) gochujang and some of the pepper paste if you want. The pepper paste is HOT. Like, a nuclear weapon hot. I haven't diluted it yet.
Where did you get the napa cabbage?