A jar of cabbage Kimchee and drinking Foster’s beer while I am sitting on the floor with a friend…Yeah, everything about that works.
I prefer it as a side dish, but over good rice is fine. Add a liitle juice from the jar too.
I’ve certainly had it the most this way. I had an entire small plate of it just Sunday at a Korean church around us. It’s good in most Korean soups as well, which is nice since I think most Korean soup is boring. Only seaweed soup is any good in my experience.
Cabbagy? I hardly taste the cabbage flavor in it. It needs to be stronger than you are having it.
I prefer Kimchi fried rice, which gets crazy hot and fantastic. Turns all the rice orange and I always have to brush my teeth after, but it is great.
Straight out of the jar. Sometimes with food and sometimes just on it’s own. Kimchee is 11 kinds of awesome
In a Jigae.
Inspired by this thread, my breakfast today was egg, cheese, and kimchee on an English muffin.
Delicious.
I like it as a side, on a burger, or as a stew - slow cooker kimchi beef stew.
While kimchi and rice makes a great quick meal, it really goes best with some protein. On a hamburger or hot-dog for American style, or with any non-spicy grilled meat or dubu for Korean style. I don’t like eating kimchi while eating other spicy foods; it reduces the contrast.
You’re doing it wrong. 
No, really, try to get the whole-head kimchi instead of the pre-cut. Pre-cut becomes softer more quickly. Great, if you like that, but I prefer a crisper texture. Buy the whole-head and slice up whatever you’ll eat at your current meal.
Yep, kimchi needs to be well-fermented when cooked into other dishes. Too ripen it, don’t put it in the fridge! That’s too cold. You need to keep it cool and dark, like a wine cellar or an interior closet that stays cool (be sure to double-bag the jar to contain the inevitable leaks).
Try a variety with more seafood. Good kimchi should be hitting both sour and umami.
So the jarred kimchee is Sun Luck, the only brand the supermarket carries. Last week I got some kimchee from the place I got my lunch (Wanna Teriyaki & Burger), and I brought it home yesterday. Mrs. L.A. brought home some Chinese food from Haggen’s, and we had some of the kimchee with it. Mrs. L.A. says the Sun Luck kimchee is ‘perfect’; not too spicy for her. The stuff from Wanna Teriyaki & Burger is milder. There were only a few bites of the Sun Luck left in the jar, so after dinner I put the rest of the WT&B kimchee in with it. I wanted to add some Huy Fong Chili Garlic sauce in to heat it up a little, but she nixed that idea. Some sauce may ‘accidentally’ fall out of the Huy Fong jar and into the kimchee jar. 
I hate when that happens…
I’m not sure if I’ve ever had it. I may have once when I was in Hawaii and ate at a Korean place. I think one of the things on the plate was kimchi. If it was, it was pretty good.
When I’m in the mood for something different, then I eat it straight from the jar with a fork. Sometimes I put it in a cheese sandwich, although in Korea I’d only eat it as an accompaniment to a Korean dish.
With ramen! Love it.
I pretty much bubba gump kimchee – army base jjigaes, hot dog/burger toppings, tacos, omelettes, seafood pancakes/okonomiyakis, straight from the jar, on rice etc.
I prefer medium aged (right around 2-3 wks: not too crispy, not too sour) and have been known to rummage through the entire display looking for the oldest jar.
Been meaning to try this recipe for quite awhile. Maybe this year…
** How do you like your kimchee?**
Standing outside the ring, ever vigilant, in case Kamala the Ugandan Giant’s feral instincts take over and he attacks the crowd.
There’s a nearby restaurant that serves a dish I like. They fry pork belly and kimchi on a tilted cast iron plate, with the pork belly at the top of the plate and the kimchi at the bottom so that the melted pork fat flows through the kimchi before draining away. Yum! (I don’t know what the technical term for the dish is, though.)