alex - here's my recipe - i'll settle for none other than homemade - it's what i used in my pancakes this morning.....i posted this somewhere else on tribe a few months ago, but i can't remember where...here you go (i've never had a problem w/ lack of stink):

I got this recipe from one of my most favorite people in the whole wide world…..(actually, it's the guy on my avatar @ the moment)

Kimchee

1 lb. Napa cabbage – chopped coarsley
1 lb. daikon – peeled, sliced ½ thick & either halve or quarter the slices depending upon the circumference of the radish
2 carrots, peeled @ sliced ¼ inch thick
5 scallions coarsely sliced
2 ½ T + 2 t salt + 1 t salt
2 T finely minced ginger
1 ½ T finely minced garlic
1 T cayenne pepper, ground

This is a 2-Step process

First step:

In a large bowl, mix 5 cups of water, 2T + 2t salt until dissolved. Add cabbage, daikon & carrots and weight lightly with a plate to cover. Soak 12 hours @ room temp.

Second step:

Mix ginger, garlic, cayenne, scallions & 1tsp salt in another large bowl. Drain cabbage, etc., reserving the salt water. Toss the cabbage, etc. w/ the spices. Place in a ½ gallon jar (make sure your jar has a lid) – Cover w/ retained salt water (you won’t use it all), leaving ½ inch headspace. Loosely cover with lid (after 24 hours tighten the lid) and ferment @ room temp. for 3-7 days.

This is the original recipe – I do a couple of things differently – I triple the batch, use smaller jars, packed pretty tightly w/ the veggies, then liquid w/ ½ inch headspace, AND I ferment in my garage during the cooler months (some say that you shouldn’t even attempt to make kimchee in the hotter months), and during summer (because I can’t go a day without the stuff) I ferment them in my old fridge that sits in the garage at it’s lowest (least-cool) setting.