Unfortunately, no, kimchi should not be canned. Here are a few reasons why:
The water bath kills off the good bacteria that is used in the fermenting process.
The water bath would make the kimchi mushy and unappetizing.
Kimchi is not usually acidic enough to make canning it in a water bath safe. If it were able to be canned, you would need to use a pressure canner to ensure safety.
Unfortunately, no, kimchi should not be canned. Here are a few reasons why: