Before winter just about to starts, we make massive amount of Kimchi which is enough to go through winter season in Korea. Normally we eat raw fermented Kimchi as a side dish with other condiments called Banchan with a bowl of rice. As time goes by around spring time, Kimchi becomes so sour with deep umami flavor and softer texture as fermentation breaks down fiber of vegetables.
This stage of Kimchi is perfect for cooking as it can be bit too sour for eating raw.
We use Vegan Napa cabbage Kimchi fermented over at least 4 months with PH degree reached much lower than 4.6 ( less possibility of bad bacteria grow zone) as it is fermented for quite long.
In Korea, normally we make Kimchi stew, bbq with pork, Kimchi fried rice, slow cooked Kimchi, Kimchi soup, Kimchi/pork stir fry, Kimchi pancake, Kimchi cold noodle salad, list goes on.
You can make Kimchi pancake, Kimchi/cheese toasties, Kimchi stir fry with any types of meat you like, simply add it to your usual bbq, for your cheese board, and so on.