Rinsed pickle jars work great, a head of Napa cabbage usually fills about 2+1/2 ~ 3 jars. If you're not into high spicy, dial back the red pepper by about half, for your first try. If you don't like funky, skip the fish sauce or any seafood component, I always do this so that the flavor won't clash with some dishes, you can always add fish sauce to a dish but you can't remove it.

I ferment it for about 3 days at about 65 ~ 68 degrees(f), then into the fridge. It keeps indefinitely but is best within a few months.

Do not bring it into work, just as you would not microwave fish at work. The aroma is very much not to everyone's preference, even when made without seafood.

https://www.youtube.com/watch?v=vaoA7SKN0g0 https://www.maangchi.com/recipe/easy-kimchi

Or don't, I'm not denying quick such er salads can taste great, just that if what you want is a fermented or pickled product, that takes time. (And much longer if at all in the fridge - that's their purpose!)

A 'proper' recipe for sauerkraut for example will tell you something on the order of weeks at minimum, and it's done when you like the taste. Kimchi I think is typically fermented for longer, more like months or over a year (not including any transferred to the next batch).

good base to build from, it didn't use to be so spammy tho