Great to hear you loved ponytail kimchi (chonggak kimchi)! You may be talking about fresh kimchi called geotjeori. Check this: https://www.koreanbapsang.com/baechu-geotjeori-fresh-kimchi/
Also, I have cucumber kimchi recipe as well as spicy cucumber salad recipe. Check those to see if it’s close to what you had. Everyone (or restaurant) makes these things differently, so it’s hard for me to know without actually tasting what you had. However, these can be the good bases you can start from and adjust to replicate the tastes of the dishes you had at your tofu houses. Hope this helps.

Made the ponytail kimche a couple of times and love it!

When we go to the traditional tofu houses, the kimche, looks like traditional kimche?, but tastes so fresh and sweet, do you know how I can replicate that?

Also, the sliced cucumber kimche is super snappy and tastes fresh. Any idea on how I can replicate that?

Kimchi is vegetables preserved by fermentation. This means they contain all kinds of probiotic, good for you bacteria. Additionally, its VEGETABLES, and usually (but not always) brassica (cabbages) which are also very good for you.

Two rights outweigh a wrong.

Look up the health benefits of fermented foods and brassicas to confirm.

That’s expensive, but may come down a little in the fall during peak season. You can try different vegetables, using the recipe that’s close to the vegetable you pick. Spring opinion kimchi can last for a while but not cucumber kimchi.