A Korean lady gave me basically the same recipe, but without the ginger and sugar. But, the next time I make it I will try some ginger. She also told me that everybody makes it according to old family traditions and they change constantly. She likes to add 1/4 inch slices of white radish on the bottom of the jars before the cabbage mixture. She let it ferment for at least a month before she ate it and it was suburb. That is the way I make it.
Also good with a bit of fish sauce added.