I make Kimchi using the green cabbage from the garden. It is not as tough as the cabbage one buys. It works. I also have made it with brussels sprouts and with Napa cabbage. I usually have a jar or two of Kimchi in the fridge at all times. When I make veggie soup, I add some Kimchi to it. Good luck! It is very easy to make.
I more or less follow this recipe:
Basic Napa Cabbage Kimchi (Kimchee) Recipe - CHOW
You can make a substitute for fish sauce if you don't have any but have the other ingredients:
(I've made this with anchovy paste and reduced the sugar):
Cook's Thesaurus: Asian Condiments