Initially I was surprised to see Sandor Katz lumped kimchi with sauerkraut in his book

It made sense when I read it though.

Today I decided to run with the idea and add fennel and horseradish to my latest batch of kimchi.

I've also made a paste of fermented green chilis, which is another recipe Katz has in The Art of Fermentation.

You can see these have been blended and I've added smoked paprika and ginger.