It was a few years after I started eating kimchi (at restaurants) before I realized that kimchi is an actively evolving food -- it is a fermenting vegetable. I bought my first jar of kimchi and realized that it turned a little more sour and soggy a few days in the fridge. It was initially confusing trying to understand what I can or cannot do with kimchi. Here's a summary:
Fresh Kimchi: suitable for eating straight, and making kimbap (Korean sushi rolls). Beware if you're making kimchi kimbap and taking it in your lunchbox, because it will continue to ferment at room temperature (very quickly!).
Old Kimchi: stirfry with pork (and tuna), fried rice, kimchi soup with pork, kimchi pancake (pa-jeon)
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