Last night we tried the small amount of 'fresh kimchi' from my epic kimchi making trial.
I marinaded some beef strips in a blended paste of onion, garlic, ginger, and sesame oil for a few hours before frying that up, and serving on rice with stir-fried carrots, leek and spring onion. A little fresh kimchi on the side for flavour.
I think the Kimchi was a success. Dearest Rob said that it tasted of Kimchi. The flavours were not very well combined and quite clearly underdeveloped, and the pepper flakes were still a little hard. I expect this to resolve over the next few days as it begins to ferment.
All in all, experiment going well, expect part 3 when I know how it tastes after fermentation begins.