Korean Cabbage Kimchi

We spent 18 months in Seoul, '77-'79. A signature flavour of Korean cuisine is Cabbage Kimchi (Yangbaechu Kimchi) - once tasted, never forgotten, and an essential sidedish for Beef Bulgogi. Traditionally salted cabbage is buried with a mixture of garlic, ginger, sugar and crushed salted shrimps in an earthernware pot underground to ferment for several months. The recipe I used was less dire and I used Anchovy sauce in place of salted shrimps - being allergic to shellfish is reason enough for the swap!