This spicy, pickled cabbage is often spelled "kimchi", kimchee or "Kim Chee". "Kimchi" seems to be most popular and we use that spelling here.
You can use a one gallon food grade glass or plastic container to store the kimchi or regular canning jars if you prefer.
Note that while the salt tends to preserve food and some fermentation will occur, the kimchi is not pressure sealed or processed in a boiling water bath. Therefore, it should always be stored in the refrigerator below 40 degrees F.
It is normal for the kimchi to take on the reddish color of the chili flakes (or red pepper flakes) and kimchi has a strange odor naturally. As with any pickled food, if other off-color or odor occurs, you should dispose of it.