Kimchi is a dish of preserved vegetables seasoned with spices and fermented seafood, and there are far more types of kimchi than the spicy red cabbage side dish most people picture first. According to UNESCO, kimchi has been a staple across social classes and regions in Korea, and it is also something households traditionally share with each other. The practice of making large batches in late autumn, called kimjang, was inscribed on UNESCO’s Representative List in 2013.
What Is Kimchi, and How Many Types of Kimchi Exist?
The World Institute of Kimchi explains that kimchi starts with salting raw vegetables, such as cabbage or radish. The institute also notes that a Codex Alimentarius international standard for kimchi was certified in 2001.
One detail the institute highlights is that kimchi is the only food with both a primary and a secondary fermentation step.
As for numbers, The Korea Times reported in 2022, with help from the World Institute of Kimchi, that there are more than 200 types of kimchi in Korea according to experts. Ingredients and regional habits shape each version. The same report mentions other examples like cucumber, water parsley, dandelion, pumpkin, and tomato kimchi, which shows how wide the category really is.
Eight Types of Kimchi Every Beginner Should Know
Britannica and Visit Seoul both describe a smaller set of well-documented varieties. Here are eight worth knowing before your next Korean meal.
| Type | Main ingredient | What sets it apart |
|---|---|---|
| Baechu kimchi | Napa cabbage | Salted, rinsed, and coated in seasoning with red pepper flakes; can be eaten fresh and juicy or aged and more sour |
| Baek kimchi | Radish, chestnuts, and fruit (no chili) | Made with garlic, chives, radish, chestnuts, and fruit like Korean pear and jujube, in a fruit-tinged brine |
| Kkakdugi | Korean radish (mu) | Cubed, juicy, and crunchy; Britannica says it is traditionally eaten with seolleongtang (ox bone soup) |
| Chonggak kimchi | Small white radish with greens | Prepared whole with its “ponytail” greens; seasoned with chili flakes, ginger, garlic, and green onion |
| Oi sobagi | Small cucumbers | Stuffed with chopped vegetables; crisp and spicy; Britannica says it is best in summer and keeps only a few days |
| Nabak kimchi | Radish, carrot, green onion, napa cabbage | Mildly spicy pear-based brine; Britannica says it is ready in a few days and pairs with oily or grilled food |
| Dongchimi | Salted radish in water | Peppers, garlic, ginger, and Korean pear in a fizzy, sweet-sour liquid, drunk alone or used as a cold-noodle base |
| Gat kimchi | Korean mustard leaves and stems | Made with pickled anchovy sauce, chili, garlic, onion, and ginger; sharp and pungent |
Cabbage, Radish, Water-Based, and Leafy: How the Types of Kimchi Compare
Grouping these eight varieties by main ingredient makes the lineup easier to remember.
- Cabbage-based: baechu kimchi is the classic napa cabbage version. Baek kimchi is a chili-free kimchi made with garlic, chives, radish, chestnuts, and fruit.
- Radish-based: kkakdugi and chonggak kimchi both use radish, cubed in one case and left whole with greens in the other.
- Cucumber and water-based: oi sobagi uses cucumber, while nabak kimchi and dongchimi rely on a watery, pear-sweetened brine.
- Leafy: gat kimchi stands apart for its use of mustard leaves instead of cabbage or radish.
Texture and serving style vary by group. Kkakdugi is described as crunchy, and dongchimi is a sweet-sour liquid that can be drunk on its own.
Regional Kimchi, Fish Sauce, and Vegan Options
A 2004 Korea JoongAng Daily article described several kimchi traditions tied to specific regions, though local practices may have changed since then. It mentioned Dolsan mustard leaf kimchi from Jeolla, Hamyang sesame leaf kimchi from Gyeongsang, and Gamdongjeot radish kimchi from Seoul.
The same article covered Chojeong Yaksu dongchimi from Cheongju in Chungcheong, and myeongtae (pollock) kimchi from Yangyang in Gangwon, which uses pollock broth instead of fish sauce. These regional names give a sense of how varied kimchi-making can be across the country.
Many types of kimchi use fish sauce or other seafood in the seasoning, which matters for readers with dietary restrictions. Britannica notes that Buddhist temple kimchi is prepared as a vegan version, leaving out garlic, onions, leeks, and chives as well as animal products. If you need to avoid fish sauce or alliums, it’s worth asking the restaurant directly or checking the label before ordering.
A Few Tips Before You Try More Types of Kimchi
Don’t expect every kimchi to taste the same once you move past the cabbage version. Water-based types like nabak kimchi and dongchimi are served in a liquid, and nabak is mildly spicy while dongchimi is sweet-sour. Gat kimchi is described as sharp and pungent, while baek kimchi has no chili at all.
If you’re curious about how kimchi fits into a bigger meal, our kimjang bossam guide covers how freshly made kimchi gets served alongside boiled pork. And if raw seafood dishes interest you too, our ganjang gejang explainer looks at another Korean dish built on curing and seasoning.
Keep in mind that recipes and preferences differ from household to household, and from region to region. What one family calls their kimchi may look and taste different a town over.
Photo by Herry Sutanto on Unsplash
