I’m so pleased to hear! I have grown to not only appreciate kimchi in the last several years, but the overall variety of banchan itself. Admittedly, I’ve only ever had like 7 or 8 different kinds, since all of the of the Korean restaurants near me seem to universally be Korean BBQ and serve the same few items. (and I don’t get out to Koreantown very much). I love the learning process involved with making things by hand, the results, and quite often the cost savings!
The last time I made Kimchi I used the too-sour and unpleasantly soft old Kimchi to make Kimchi Jiggae and Kimchi Fried Rice. OMG!