I'm making a batch of kimchi at home right now, and just had the thought when I saw a container of yoghurt in the fridge. I'm especially curious because I used Huy Fong Foods' Chili-Garlic instead of doing it from scratch, and I'm guessing it's pasteurized. I don't know if that will make a difference in the fermentation, but I'm thinking maybe I could add a spoon of yogurt to be on the safe side. They both use varieties of Lactobacillus bacteria (lactic acid), albeit different ones, so maybe it would work? NEVER MIND, it's starting to ferment on its own. My kitchen smells like a Korean restaurant!