I’ve made it about the same number of times, and I’ve enjoyed them all. Maybe I don’t know what really good kimchi tastes like.
It lasts for a long time in the fridge and, imo, it gets better with time. The ingredients I use aren’t always the same, aside from the cabbage, salt and garlic.
I’ve used different combinations of carrot, spring onion, chilli flakes, ginger, fish sauce. I’m keen to try the anchovy paste that I just learnt about.