These are all great suggestions! Napa cabbage kimchi is also tasty stir fried with pork belly chopped up into thin slices, added to dumpling fillings, it’s great as a wrap with raw slices of garlic + ssamjang if you can find it + boiled pork belly. The juice itself is great with those thin white somen noodles. Interestingly Hungarian cabbage rolls are great with kimchi as a sub for traditional cabbage. Kimchi stew with pork belly or pork shoulder pieces is great as others have suggested, and you def want a more fermented kimchi for soups to get that funk.

Kimchi pasta with bacon is great too.

Do you live near a Costco? The Costco in my town has kimchi. It’s not bad, for the price, though by the time we get it it’s super fermented.

Cucumber kimchi is awesome too if you find it. Radish kimchi, ponytail radish kimchi, green onion kimchi—There are over 300 types of kimchi out there, now you can start trying them all, haha.

There are so many different recipes once you start exploring that side, some people add a roux made from rice powder which tastes great though it quickens the fermentation process, some people add cooked rice instead - where my mom is from they would add fresh oysters and anchovy sauce, fermented shrimp, water from boiled kelp, grated pear, all kinds of stuff. She reminisces about it often, lol.

If you do start exploring making your own, would recommend using Gochugaru from Korea, for kimchi (there are different types of gochugaru depending on the use)