Winter Kimchi authentic recipe

Hi Maangchi!
FIrst of all, thank you so much for such a great resource that your website is!
I have been making kimchi very rarely for a few years, but after beginning to use your recipe for tongbaechu kimchi, I have started to make reall, really good kimchi. All of my friends love it, and even the korean nurses I work with think I am now an eligible bachelor!

My question was about winter kimchi, specifically the kimchi that is made in the late fall and is first eaten much later. I have a house in Vermont, and it has a cellar that i think would be ideal for this project.

I was intending to start in late September, when the temperature there is about 60F and at night 35F outside, with much less variation in the cellar. There I think it will be above freezing for a few weeks at least, then will dip down below freezing during the night, to have manybe a few months that hover around freezing, for slowly to increase.

I’d like to do a few gallons of the over-winter kimchi with an authentic recipe, but don’t know where to start!
Should I use the tongbaechu kimchi recipe, or another one? I have seen that you use salted squid/fish for some recipes, shoudl I use it for this, and if so, how much?

Thanks again for your website, hope to hear from you with any info that would be of assistance for this project.

-BDT