The Arirang kimjang videos have lots of kimchi ideas including vegan. Buddhist kimchi as an example has a very interesting broth made with "pumpkin" although i cant imagine kimchi without garlic or green onions
Radish kimchi is a must try. Very simple to make. I make it in 1/4" strips sometimes for adding to soups. It remains surprisingly crunchy even after boiling for a few minutes. One version of radish kimchi uses a very small radish. Its killer but the radish is hard to find even in season. I think they call it ponytail. The radish has a bowling pin shape.
I use this recipe with less fish sauce and just add some Asian pear, Bosc works fine too. https://www.maangchi...recipe/kkakdugi
You will find many recipes using "porridge". Its nothing more than water, sweet rice flour and sugar. Heat until it thickens and begins to look more translucent. Let it cool and mix in your other seasonings. I often just skip the porridge and make a variation of the "emergency" kimchi. It turns out great.
Left over seasoning paste freezes well. Once you find one you like, make a bigger batch and freeze it in small enough portions for later use.