How to make kimchi using kombucha (ready to eat in 24 hrs.)

Traditional kimchi using salt, it takes 3-5 days for the sour taste to take over the salt. Using kombucha (or homemade vinegar) you don't have to wait as long to eat, and no salty taste at all. I like it better than using salt for fermentation. If the you test taste the kimchi and it tasted bland. Let it sit out in the room temperature longer until the sour taste is suited to your taste , then put it into the fridge (don't tighten the lid, the carbonation will build up and spill out when you're open it) when the taste just right for you.