Types of Kimchi: A Deep Dive into the Diverse World of Korean Ferments

Hello! I’m Danny, a professional Korean teacher from the Korean learning app, ‘Podo Korean‘! When you hear the word ‘Kimchi,’ what image comes to mind? For most people, it’s the crunchy napa cabbage, slathered in a spicy red paste. It’s the iconic side dish you see in K-dramas and movies, present at nearly every Korean meal. And you’re right—that fiery red baechu-kimchi is indeed the most symbolic food on the Korean table. But what if I told you that the world of kimchi is infinitely deeper, wider, and more colorful than you can imagine? Like the tip of a colossal iceberg, that classic cabbage version is just one of hundreds of different types of kimchi.

In Korea, kimchi undergoes endless transformations depending on the season, the region, and the main ingredients used. There are mild, white kimchi varieties for those who can’t handle spice, refreshing water-based kimchi served with an icy broth, and unique specialty kimchi made from vegetables with distinct aromas and textures. Today, we’re going on an adventure to explore the hidden charms of kimchi, the very heart of Korean food culture. By the end of this article, you’ll be a ‘kimchi expert,’ ready to impress your friends with fascinating stories about the many types of kimchi. Are you ready? Let’s dive into the incredible world of kimchi together!

A Rainbow of Flavors: Common Types of Kimchi by Ingredient

The greatest charm of kimchi is its versatility; it can be made from virtually any vegetable. Koreans have historically used almost every edible plant available to them to create different kimchi varieties. Let’s explore some of the most representative types of kimchi to get a sense of this diversity.

• Baechu-kimchi (배추김치 – Napa Cabbage Kimchi): This is the undisputed ‘King of Kimchi.’ Whole napa cabbages are brined in salt, then a spicy paste made from gochugaru (chili powder), garlic, ginger, and jeotgal (fermented seafood) is meticulously spread between each leaf. The famous ‘Kimjang’ culture of Korea, a communal kimchi-making event in late autumn, was inscribed as a UNESCO Intangible Cultural Heritage and revolves around making large quantities of this kimchi for the winter. It’s incredibly versatile: when fresh, it’s like a crisp salad (Geotjeori); when perfectly ripe, it offers a deep umami and refreshing acidity; and when aged for a long time, it becomes a phenomenal cooking ingredient.
• Kkakdugi (깍두기 – Diced Radish Kimchi): Made with radishes cut into neat cubes, Kkakdugi offers a delightful textural contrast to cabbage kimchi. Its firm, wonderfully crunchy texture is its main appeal. It’s the perfect companion for hot, savory soups like Seolleongtang (ox bone soup) or Galbitang (beef rib soup). A pro tip from locals: adding a spoonful of the Kkakdugi brine to your soup enhances the flavor exponentially!
• Chonggak-kimchi (총각김치 – Ponytail Radish Kimchi): This kimchi is made with small, finger-sized radishes, fermented whole with their green tops still attached. The fun name ‘Chonggak’ (meaning ‘bachelor’) comes from the radish’s shape, which was said to resemble the pigtails worn by unmarried men in old Korea. It boasts a much firmer, extra-crunchy texture compared to Kkakdugi and creates a heavenly pairing with ramyeon or jjajangmyeon (black bean noodles).
• Pa-kimchi (파김치 – Green Onion Kimchi): Made with tender green onions, this kimchi has a uniquely bold and addictive character. At first, the sharp, pungent bite of the green onion is prominent. However, as it ferments, the onions release a natural sweetness that beautifully balances the spice, creating a complex sweet-and-spicy flavor profile. It’s a magical kimchi that cuts through the richness of greasy foods like grilled pork belly (samgyeopsal) or grilled eel, making you want to eat endlessly.
• Oi-sobagi (오이소박이 – Stuffed Cucumber Kimchi): ‘Sobagi’ means ‘stuffed’ in Korean. True to its name, this kimchi is made by making cross-shaped incisions in cucumbers and stuffing them with a spicy filling of chives, onions, and carrots. Thanks to the cucumber’s cool, refreshing aroma and crisp texture, it’s a popular delicacy during the hot summer months when appetites tend to wane.

Feeling a bit tongue-tied with names like ‘Kkakdugi’ or ‘Chonggak-kimchi’? Don’t worry! Our Podo Korean app features audio learning tools where you can hear the precise pronunciation of these food names and thousands of other Korean words from native speakers. Practice listening and repeating, and you’ll be ordering confidently at a Korean restaurant in no time!

Beyond the Spice: Discovering Non-Spicy Types of Kimchi

Many newcomers to Korean food operate under the assumption that ‘kimchi = spicy.’ However, Korea is home to countless kimchi varieties made with little to no chili powder, boasting cool and refreshing flavors. These non-spicy types of kimchi are especially popular with children and those who prefer milder food.

• Baek-kimchi (백김치 – White Kimchi): ‘Baek’ (白) means ‘white,’ and as the name suggests, this kimchi is made without gochugaru. It features various ingredients like pear, chestnuts, and jujubes, which lend it a subtle sweetness and a clean, non-salty flavor. It produces a generous amount of milky-white brine that is rich in probiotics. This delicious broth is often sipped before a meal as an appetizer or after a meal as a digestive aid. Its gentle flavor profile provides a perfect balance to strongly seasoned main dishes like bulgogi.
• Dongchimi (동치미 – Radish Water Kimchi): ‘Dong’ (冬) means ‘winter,’ and this is a classic water kimchi traditionally made to be eaten during the cold winter months. Whole radishes, pears, and green onions are submerged in a simple saltwater brine and fermented slowly in a cool place. A well-fermented Dongchimi broth is famous for its fizzy, carbonated quality and deep umami flavor. Koreans have long used it as a natural remedy for indigestion. This refreshing liquid is also used as a base for cold noodle (naengmyeon) soup, and the combination of Dongchimi with a roasted sweet potato on a winter night is a nostalgic favorite for many Koreans.
• Nabak-kimchi (나박김치 – Red Water Kimchi): This kimchi gets its name from the way the radish and cabbage are thinly sliced into small squares (‘nabak-nabak’ is an adverb for this cutting style). It uses a small amount of finely ground chili peppers to infuse the water, giving it a beautiful, light pink hue without being spicy. Aromatic vegetables like minari (water dropwort) and green onions are added for a fresh, crisp flavor. It’s often served during holidays like Seollal (Lunar New Year) and Chuseok (Harvest Festival) to brighten the table and cleanse the palate between bites of rich, oily holiday foods.

The Magic of Time: How Fermentation Creates Different Kimchi Flavors

The true magic of kimchi is perfected through the alchemy of fermentation. The same batch of kimchi can offer completely different flavors, textures, and culinary uses depending on when you eat it. Understanding the stages of fermentation allows you to appreciate the many types of kimchi on a much deeper level.

1. Fresh Kimchi (Geotjeori – 겉절이)

This is kimchi at the pre-fermentation stage. The natural crispness and fresh texture of the vegetables are fully preserved, and the taste of the salty, spicy seasoning is most pronounced. A specific type called Geotjeori is made from the tender outer leaves of cabbage and is meant to be eaten immediately. Technically, since it hasn’t fermented, it’s closer to a savory salad than kimchi. However, its fresh, vibrant flavor makes it an unbeatable partner for Kalguksu (knife-cut noodle soup) or Suyuk (boiled pork slices).

2. Well-Fermented Kimchi (잘 익은 김치)

This is what many consider the ‘golden age’ of kimchi. After several days or weeks of fermentation, lactobacillus bacteria become active and produce lactic acid. This acid gives the kimchi its pleasant sour taste, and the flavors of the seasoning and vegetables meld together perfectly to create a deep umami. This is the stage of kimchi that is served as a standard side dish (banchan) in every Korean home and restaurant. A single piece of well-ripened kimchi on a bowl of steamy white rice is enough to make a satisfying meal.

3. Aged Kimchi (Mugeunji – 묵은지)

Kimchi that has been aged at a low temperature for at least six months, often up to one or two years, is called Mugeunji. Through this long fermentation process, the sourness becomes very intense, and the texture of the cabbage becomes incredibly soft, almost melting in your mouth. Its flavor is too powerful to be eaten simply as a side dish; instead, it shines as a core ingredient in cooked dishes. Kimchi-jjim (braised kimchi with pork) or a hearty Kimchi-jjigae (kimchi stew) made with Mugeunji are quintessential Korean soul foods that will make your mouth water just thinking about them.

Here’s a special tip for you: if you get the chance to eat samgyeopsal in Korea, wait until the pork fat has rendered onto the grill, then place some Mugeunji on it. The moment you taste the savory, tender aged kimchi, crisped up in pork fat alongside a piece of grilled pork, you will understand on a profound level why Koreans are so passionate about their kimchi. That taste might just be the reason you book your next flight back!

You’re Now a Kimchi Connoisseur!

So, what do you think? You’ve now learned that kimchi is not just a spicy cabbage side dish but a profound culinary tradition with countless faces, shaped by ingredients, regions, and the passage of time. From the crisp, fresh Geotjeori to the cool, clear Dongchimi, and finally to the deep, complex Mugeunji, the world of kimchi is truly boundless.

The next time you encounter Korean food, don’t hesitate to try a new type of kimchi. I promise it will enrich your culinary experience immensely. And remember, the best way to understand the names of these foods and the culture behind them is by learning the language.

Ready to start your fun Korean learning journey alongside Korea’s diverse food culture? Download the Podo Korean app today! With our structured curriculum and engaging learning content, we’ll help your Korean skills grow rapidly. With Podo Korean, the day you can more deeply enjoy Korean food and communicate freely with Koreans will arrive much sooner!