I made this about two months ago. Our daughter and two of her friends taught English in South Korea for a couple of years. We visited them for a week and had kimchee there. All of them agreed that this was legit. I would go easy on the green onions, the raw flavor really develops. I do not agree that it can be kept for quite a while in the fridge. It kept fermenting and expanding and would have eventually broken the jar. Leave the lid slightly loose and be aware that the smell is the kimchi.