First of all there are many different types of Kim chi. There is spicy smelly kimchi which is up to a year old, yup they can keep it to a year...that kimchi is very spicy and sour. Then there is newer kimchi which is spicy and crisp. There is tons of red pepper, garlic and a little salt. Then there is white kimchi which has no spice at all. Then there is winter kimchi which is a white radish in a clear broth, very yummy. They also have cucumbers, carrots and many other varieties. There is even a museum in Seoul dedicated to Kim chi. First don't think everyone buries it in there back yard that was a long time ago. In fact many Korean homes have a special refrigerator in their kitchens just for Kim chi.
As to the temprature it is served cold, but in the Korean BBQ they also grill it up to add a smokey warm flavor to it.
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