Kimchee is really easy to make, and usually cheap.   It will take some experimenting to get it the way you want it to taste. Everybody has their own special list of ingredients & amounts & options, but the main ingredients are the same. Wash & chop up some oriental cabbage (bok choy is ok) into large pieces, 1-2 inch is ok, or you can chop it smaller. Also slice up radishes & other veggies you like in it. Sprinkle liberally with salt. Most Korean gals I know use real hot chili powder & cayenne instead of actual chili peppers. Some folks use the chili powder from the Mexican food markets, or from a Chinese market. Some slice or dice up leeks or white onions, too. Toss it all really well to coat all the veggies with the salt & chili, then let it set in a cool & not too well lighted place, turning it over each day, for at least a week or 2. More chili is winter kimchee, less is summer kimchee, as you don't need to preserve it as long till you have a new crop of cabbage.
   If you are going to make kimchee, be sure to have utensils which are used ONLY for that purpose. Some kind of glass or pottery container which can be well sealed works best, but you can also use a large rubbermaid type container. You can toss in all the ingredients & shake it to mix it up, and turn it each day. Some Korean gals I know just keep their rubbermaid type container on the counter top in the colder months. It can stink up your fridge. Some folks keep an old fridge in the garage for beer & bait, & that is great for kimchee.
   Have fun, experiment, & let us know how your kimchee is!