I'm making my first batch of homemade Kimchi today using [a recipe from Jamie Oliver](https://www.jamieoliver.com/magazine/how-to-make-kimchi/). As I also have a mature sourdough starter in the fridge, I'm thinking about adding a bit of sourdough (a few grams) to the Kimchi in order to start fermentation.

Is this a good idea, or useless, or even dangerous?