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The problem with kimchi is that it is spicy. I won't understand why you'd ruin a perfectly good sauerkraut by making it spicy.

If you make your own sauerkraut, or anything else fermented really, the flavour is much more complex and varied than the store bought stuff.

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There's quite a few different variants of kimchi, including non-spicy ones, known as white kimchi (백김치): https://en.wikipedia.org/wiki/Baek-kimchi

There's also diced radish kimchis (깍두기), sometimes non-spicy as well.

It's also the OG kimchi as Koreans didn't have red peppers until the Columbian Exchange (but have been preserving vegetable via brines since the Three Kingdoms era)!

Thanks, I will check it out!

If you can't eat normal kimchi due to spiciness, there are variants of kimchi that aren't spicy and resemble sauerkraut or doesn't even include cabbage at all.

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