Types of Kimchi

배추김치, 통배추김치 Baechu Kimchi (Korean Cabbage, Napa Cabbage, or Chinese Cabbage Kimchi) is probably the most common type of kimchi.

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.

After perusing the Korean market’s fresh vegetable aisle, I found some mustard greens, which resemble green kale. A common …

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.

Nabak kimchi is a type of water kimchi that’s made with thinly sliced radish squares and other vegetables. It is easy to make, yet deliciously refreshing!

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.