How long in fermentation? 

 About two weeks  

 I did some very hot peppers for about 6 months. Mellowed out the heat a lot, loads of flavor. 

 I think next batch I'll keep one jar going for a month to see what happens.  

 Nice 

 Add a little bit of fat when you’re eating the kimchi, like olive oil or ghee and it won’t be as spicy

Btw What’s the gadget next to the jar? 

 Air lock and weight. Fermented in bigger canning jars and then transferred into smaller ones to put in the fridge.