I see Kimchee as radically different from kraut. Sure, hot and spicy, but if done properly the leaves taste like they have soda water in them. And it is so *complementary* as a side dish to other food, that it’s almost hard to describe.
As far as pork and sauerkraut goes, I am a downright heathen. I not only brown the chunk pork or ribs and pressure cook them first, but along with the kraut I will throw in a can of white beans, or if I’m really in a vicious mood, cook longhorn cheese dumplings on top of it for the last 20 minutes.
My mom used to make German Brats and Pork steaks with Sauerkraut. She would also put Barley in it. Also, boiled potatoes, with butter.
There is nothing better on a cold, winter day. (Well, maybe some Schnapps!)