I have been known to mince up some KimChee and add it to tuna salad sandwiches. And fried rice.
The burying of Kim Chee in clay pots was done to prevent it from freezing in the winter I think. From what I remember Kim Chee was/is made during the summer/autumn months to last the whole winter. Kinda of like the lemons the Brits took on ship voyages, or the sauerkraut used by the sea faring Europeans whose name escapes me now.
Mmm, Kimchi and tuna sounds really good! I'm going to try that one.
When I asked my friend why his parents buried the Kimchi pots, he told me that about 18" down is the perfect temp and environment for the kimchi to ferment. I asked him why they don't just put the pots in the basement and he said it's just tradition to bury them.