^ Indeed -- the homemade article is in a different league. A guy in our accounting department brings in a jar from his mom once in a while, and it is revelatory. The fermentation lids for mason jars [linked in an earlier comment] are great -- they permit results comparable to earthenware crock method but far easier to manage -- and work even for the neophyte. For even the casual kimchi or pickle consumer, in my experience, it's worthwhile to give it a shot oneself.