KimChi

You don't cook Kim Chi, silly. What kind are you making? The kind my mom makes = pickled cabbage, and she does use a lot of pepper paste or whatever. She does use a lot of peppers to add the spicy flavoring to it, but she also uses a lot of vinegar and water. It's mostly sour more so than it is spicy, and it's not too salty either. There's different ways to make it, I'm assuming you're using radishes and/or turnips?

Oh, and this is the type of Kim Chi that my mom makes. It looks exactly like that! Google'd.