Yes. I think the first one I tried was a very simple kind. I think in retrospect, it probably wasn't bad, it just wasn't the kind that you would typically eat by itself.
Later, I tried some really good ones that I could eat on their own but in any case, the value proposition of Kimchi became clear to me after I tried it with a rice/meat dish like Beef Bulgogi. The slight sweetness of Bulgogi works amazingly well with the bitterness of Kimchi. There's a flavor to trigger every tastebud.
Also, I've come to appreciate dishes where every bite is slightly different and the flavor evolves as you progress through the dish from start to finish. Kimchi is the perfect condiment in that respect because it is often used as a topping, hence it hits you at the beginning. It awakens your tastebuds and prepares you for a full gastronomic journey... In a single dish.
Also, I like that Kimchi doesn't just awaken your tastebuds... It goes one step further than the humble pickle. The complex flavor profile of Kimchi challenges you to seek out complexity in other parts of your dish.
It should taste sour, salty, spicy, and a tinge sweet. I've had good and bad kimchi, the difference can be substantial. The best has far and away been what I made myself.
It seems to serve a similar role in Korean cuisine as the pickle in American cuisine or the pickled ginger or wasabi in Japanese cuisine.