I love anything cabbage ... especially KIMCHI which i make at home.
Only time I’ve had it was at a Korean-Cajun restaurant in my former hometown.
Husband was from New Orleans, wife Korean.
Kimchee and red beans and rice to lunch.
An explosive combination
My wife makes good Kimchi occasionally. Mostly she makes some sort of Thai pickled Chinese cabbage (Napa cabbage?) with salt, rice water, bean sprouts and chopped up Thai hot peppers. May have garlic - what doesn’t? Only takes a couple-three days to turn sour if put in a warm place. I love it.