Congratulations! You're brave. I have, after many moons of traveling and trying to cook different cuisines, learned to NOT do what you did, that is compete at all! I'm a coward! If my spouse (boyfriend in old days) mother, my foreign-born friends cook, I will always ask THEM to cook their cuisine for me or teach me, but never tread on their turf!
My kimchee turned out great for what I was aiming. I only do it once or twice a year, and in this case I was making it for kimchee novices. Well, one recipient told me she'd never tasted it before and LOVED it! yes, mine is a milder version than some, but it sure was a hit. One thing that, given how many batches I've made in my life, I should remember, is that I forget how much it reduces once it's been salted and "bled'. 4 heads of napa supplemented with a half head of another kind of cabbage (sorry, brain fart, the crinkly cabbage) came to two and a half mason jars of kimchee! It is already almost gone and my friends are salivating for more.