My husband says that when he was in Korea (early 70s) they served summer or winter kimchee. The winter variety was very strong, having fermented for ages. The summer would be served fresh, so you didn't have that fermented flavor. I, too, saw the Bourdain episode, and I can do without all the seafood in mine; I like a more simple one, salt, peppers, green onions, garlic and prefer it only aged a week or two. I learned from talking to Korean military wives, who approved of my version when they ate it. It is a staple (or was I should say) when I lived in Hawaii; not only would you find it in every Korean restaurant (which were everywhere), but at every plate lunch wagon, every little storefront place that served a variety of "Hawaiian" foods, and always, always, always at any potluck.
Oh, a few restaurants made "Kimchee Omelets", can't say I tried them.