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.