Types of Kimchi: A Guide to the Varieties
When most people think of kimchi, they picture spicy fermented napa cabbage. But that's just one variety among hundreds. Korean cuisine has developed an extraordinary range of kimchis, using different vegetables, techniques, and flavour profiles.
The Main Categories
Baechu-kimchi (Napa Cabbage)
The classic. Whole or quartered napa cabbage, heavily seasoned with gochugaru, garlic, ginger, and fish sauce. This is what most people mean when they say "kimchi." Tangy, spicy, and complex.
Kkakdugi (Cubed Radish)
Korean radish cut into bite-sized cubes and fermented with similar seasonings. Crunchier than cabbage kimchi, with a sharp, clean flavour. My favourite for soups.
Oi-sobagi (Stuffed Cucumber)
Small cucumbers, scored and stuffed with seasonings. Lighter and more refreshing than cabbage kimchi. Best eaten young and fresh.
Chonggak-kimchi (Young Radish)
Whole baby radishes with their tops, fermented in a gochugaru paste. Crunchy with a slight bitterness from the greens.
Baek-kimchi (White Kimchi)
Made without gochugaru, so it's not spicy at all. Delicate, subtle, and perfect for those who can't handle heat. Often includes pine nuts and jujube.
Mul-kimchi (Water Kimchi)
A soupy kimchi where the brine is as important as the vegetables. Light, refreshing, and often served as a cold soup in summer.
Yeolmu-kimchi (Young Radish Greens)
Made from the leafy tops of young radishes. Light, fresh, and particularly good in summer.
Pa-kimchi (Green Onion)
Whole green onions, fermented to become intensely savoury. A wonderful accompaniment to grilled meats.
Gat-kimchi (Mustard Leaf)
Mustard greens fermented with a distinct peppery kick. Popular in southern Korea.
Bossam-kimchi (Wrapped Kimchi)
A special-occasion kimchi where oysters, octopus, chestnuts, and other luxurious ingredients are wrapped in cabbage leaves. Complex and celebratory.
Seasonal Variations
Traditionally, different kimchis were made seasonally:
Spring: Fresh, light kimchis using young vegetables
Summer: Water kimchis and cucumber kimchis for cooling
Autumn: The big kimjang – making enough baechu-kimchi to last the winter
Winter: Eating from the autumn stores; making fresh kimchi with winter radishes
Regional Styles
Different regions of Korea have their own kimchi traditions:
Southern regions: More fish sauce, more salt, bolder flavours
Northern regions: Milder, less salt, more subtle
Coastal areas: Heavy use of fresh seafood in the paste
Mountain areas: More vegetables, less seafood
Modern Developments
Contemporary Korean cooking continues to develop new kimchi styles:
- Fruit kimchis (apple, pear)
- Fusion vegetables (cabbage meets broccoli)
- Dietary variations (vegan, low-sodium)
- Quick-pickled versions for fast preparation
How to Start Exploring
If you've only ever tried napa cabbage kimchi, I'd encourage you to branch out:
- Try kkakdugi for that satisfying crunch
- Sample white kimchi for the non-spicy side
- Look for water kimchi in summer
- Ask at Korean restaurants for their seasonal varieties
Each type of kimchi offers something different. The world of fermented vegetables is vast, and there's always something new to discover.
