Organichris, turnips, kohlrabi, daikon can also be used in kimchi... Probably a variety of different vegetables can be lacto fermented. I believe that canning these products not only kills off the "good" bacteria, but also negatively affects the quality, ie becomes softer and mushy as opposed to crisp. Personally, I think the quality is a bit better after freezing, but do not know if the "good" bugs survive.
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