Fumbally Ferments are always evolving, a batch of kimchi will never be exactly the same twice. Even if we wanted it to be.
This is because fermented foods are alive and we (the humans) are only partially in control. We control the environment, provide the food and steer the friendly bacteria in the right direction in order for them to do their job of transforming the cabbages and other vegetables and grains into delicious and pro-biotic treats.
We ferment to preserve, to experiment, to work with natures gluts, to create flavour and to understand the overall balance of the world a bit better.