I’ve never tasted it. Isn’t it basically hot spiced sauerkraut?
That’s one way to think of it, though the kimchi isn’t shaded like sauerkraut. I’ve never really taken to radish kimchi, I’ve stuck with the cabbage. If you can find an Asian food store buy a smaller jar and give it a try. It’s almost alive! When you open a new bottle it kind of bubbles up. If you like kraut and you like spicy food, I think you’ll like kimchi—although as some say, it tends to be an acquired taste. My wife will eat some, but not devour it like I do. One jar I got called it ‘refreshing’.