Well I actually managed to make some and it's not as hard as you might think. You do have to follow rules with it like keeping it for 3 weeks to ferment in a sealed jar and then after whenever you take from it make sure you never eat from the jar and then seal it again. Basically only use a serving spoon and never from jar to mouth and back. This means the kimchi can last a year in the jar. Look up the recipe you'll love knowing you can make it!