I started making kimchi last season for ramen. It is really easy to make and you can actually use all different kinds of vegetables. So far I have only experimented with carrot kimchi and the traditional Napa cabbage with radish. You can make a big batch that lasts a long time and it can add a spicy/sour element as a side or part of your meals. It is made out of healthy ingredients and then the fermentation process makes it much more healthy by adding probiotics. And I fin