A Great Diversity of KimChi

Baechu Kimchi (Basic Napa Cabbage Kimchi)

This is your standard cabbage kimchi recipe, seasoned with pepper flakes and given a slightly funky edge from the addition of shrimp.

Gat Kimchi (Brussels Sprouts Kimchi)

Brussels sprouts may not be traditional in Korean cuisine, but they’re a natural fit for being kimchi-ed nevertheless.

Baek Kimchi (White Kimchi)

A Kimchi without heat? That’s right: this pepper-free version swaps out the spicy stuff to focus on the sweet and salty.

Enticing and Appetizing - Radish Types of Kimchi

Kkakdugi (Cubed Radish Kimchi)

Made from fat, sturdy, Korean radishes, this kimchi has an addictive crunch to it.

Ggakdugi Kimchi (Chopped Radish Cubes)

Ggakdugi is again one of the more common Kimchis in South Korea. It is made from white radishes (also known as ’moo’).

Chonggak Kimchi (Whole Radish Kimchi / Ponytail Kimchi)

This is a type of Kimchi made of salted and fermented young radishes.

Various Ways We Can Prepare your Kimchi

With a Braise
Adding kimchi to a tomato base for a braise lends an unexpected twist to a classic preparation. It's especially good with chicken.
In a Stew
Kimchi adds spice and funk to a traditional Korean tofu stew.
With Eggs
You already love scrambled eggs with cheese folded in—now it's time to start loving scrambled eggs with kimchi folded in.


Brandee Priestley

Chef at Crafusion Cooking Agency

Our goal goes beyond the commercial of simply delivering Kimchi to our customers. We strive to create a community of Kimchi lovers who will engage in and share a new type of Kimchi Culture by examining new kimchi recipes and fermentation techniques

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