White Kimchi (Baek Kimchi) is a non-spicy kimchi variety that tastes mild and refreshing. It’s particularly popular amongst kids and spicy food cautious people. This recipe is vegan, vegetarian and gluten free friendly.
Dongchimi (동치미) is a popular water kimchi made with Korean radish. The kimchi is often prepared in late (Korean) fall or early winter using radishes harvested in fall. Apparently, these radishes are more plump and sweeter.
Crunchy and delicious Korean radish kimchi recipe! Cubed radish Kimchi (Kkakdugi, 깍두기) is one of my favourite types of Kimchi (김치). When I was a child, I always preferred Kkakdugi over standard napa cabbage Kimchi.
Oi sobagi (오이소박이) is stuffed cucumber kimchi. Oi means cucumber, and sobagi refers to dishes that are stuffed. The term, sobagi, is usually used for stuffed vegetables. Oi sobagi is best made in the summer time when cucumbers are in season.
Because the long stems of the radish resemble the braids, they started to call this type of radish "chong-gak mu” ("bachelor radish" in Korean). Chonggak mu's alternate name is altari mu. So, this kimchi can also be called altari kimchi.