To leave nothing unsaid, I’m Polish on my father’s side, German, English,Irish, French, in that order, on my mother’s. So I’m nothing but a mutt.
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Kimchee compromises vegetables, sometimes fish or shellfish, salted and fermented to preserve it. After the 16-hour salted soak, it is cubed,mixed with such things as fish sauce, hot chili powder and flakes, garlic, ginger, scallions, watercress, &c. Submerge all in a salt solution and ferment on the counter for a week, then three or four weeks in the fridge. It is nothing if not “fragrant.” It would be nothing to post on the kitchen forum if you like.
You do nothing to it during fermentation.