Two observations on the carbonated kimchi: old kimchi gets fizzy anyway. I have a couple of jars in my fridge of various ages, one nearly 2 years old - and it's fizzy. I love it, and kimchi aficionados crave the fizz; it's a very desirable quality that people specifically age kimchi to achieve. The carbonation practice may be a way of speeding that up, to get the coveted fizz - take new kimchi and make it old again! If so, great idea, @zend, love your work and may try it myself.
Secondly, pureed liquid kimchi would be a great addition to a Bloody Mary if you ask me!
