Made a road trip to an Asian (apologize if this is not a correct term) grocery today, and scored lots of yummy things. One item is a HUGE jar of gochujang sauce. Since the jar says it's fermented, I was wondering if it can be used as a kimchi base? I make kimchi quite well if somewhat unorthodoxly and doesn't always get as funky as I'd like, so was just thinking this could be a basis for the initial seasoning? Also, any other uses/recipes would be welcome.Thanks!