im doing kimchi but no rice wine available
You should use patience. The sour taste comes from lactic and acetic acid (more lactic than acetic) produced by the fermentation process. Kimchi is essentially "spicy sauerkraut" and both get their acidity from bacteria which are naturally present on the vegetables, aided (over other bacteria) by the right amount of salt (typically 2% by weight or slightly less), and lack of air. 

The lack of air part means you should not be opening the jar to check on it for at least 6 weeks or so (and hopes that you are using a proper jar that keeps the air out with a water seal or the like.) A plain canning jar with the lid correctly tightened but not overtightened can work, but you should keep it in the dark. The bacteria eat sugars present in the vegetables and produce the acids.

Ideal temperature is a subject of debate - for speed, 70F or even 75 (which is dangerously close to too warm in my opinion) (can cut your time down to 3 weeks), for quality (but there is debate) at lower speed, 60-65 F for 6-8 weeks or more. 

Per someone's mother in law from Korea, bury the jar in the garden in early winter and dig it up in spring (not one I've tried.)