That first batch of Kimchi is really Hot and Garlicky. I like it, but a lot of other people wouldn't. So, I made another batch that is milder. Also this time I didn't use Fish Sauce. Instead I used brine to make the Sambal.
The one thing I am missing here is Ginger. The Ginger would temper the sharpness of the Garlic, and then it should taste more like it should. That is the way I learn, by doing. Maybe within a few more batches I'll have it down.