Kimchi is a fundamental part of Korean cuisine, and there’s a huge variety of it! While the most famous type is made with napa cabbage, sources suggest there could be over 200 different kinds of kimchi in Korea.
The differences come from the main ingredients, the region where it’s made, and even the season. Some of the most common and well-known types you’ll find are:
- Baechu-kimchi (Napa Cabbage Kimchi): This is the classic, spicy red kimchi that most people are familiar with. It’s made with salted and fermented napa cabbage, seasoned with chili flakes, garlic, ginger, and other spices.
- Kkakdugi (Cubed Radish Kimchi): This is made with Korean radish cut into crunchy, bite-sized cubes. It’s known for its satisfying texture and is a popular accompaniment to many soups.
- Baek-kimchi (White Kimchi): A non-spicy variety that gets its name from its lack of chili flakes. It’s often made with ingredients like Asian pear and chestnuts, giving it a milder, sweeter, and more refreshing flavor.
- Oi-sobagi (Cucumber Kimchi): This is a refreshing and crisp kimchi made by stuffing seasoned cucumbers with a mixture of vegetables. It’s a popular choice during the warmer summer months.
- Dongchimi (Radish Water Kimchi): This is a watery, non-spicy kimchi with a clear brine. It’s often made with radish and is known for its cool and clean taste, which is great for quenching thirst.
The sheer variety of kimchi highlights how it’s more of a method of preservation and a cultural tradition than just one single dish. Each region and even each family might have its own unique recipe.