I've seen others dehydrate kimchi all the way to powder, but I thought I would try to streamline the process.
So I started with pretty standard white kimchi ingredients. However, I greatly increased the ratio of aromatics (ginger, garlic, onions) compared to cabbage, carrots and Asian pear. I also went with a dry ferment, 1% salt in a vacuum bag with a piece of old kimchi as a starter.
After a week of fermenting I put everything in the dehydrator for two days. Unfortunately I only have a cheap dehydrator with one setting, so I think it was a little too hot causing some browning. Still the results were pretty good, very ginger forward but not particularly tangy as I hoped. It's certainly superior to store-bought ginger or garlic powder, but I'll probably ferment it longer for future attempts.