Types of Kimchi: A Complete Guide

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1. Napa Cabbage Kimchi (Baechu-kimchi)

Made by coating salted napa cabbage in a paste of red chili powder, garlic, ginger, and fermented seafood, this is the most iconic kimchi — what most people picture when they hear the word 'kimchi.'

2. Cubed Radish Kimchi (Kkakdugi)

Made from radish cut into cubes and tossed in chili seasoning. Its crunchy texture pairs especially well with hearty soup dishes like seolleongtang (ox bone soup).

3. Ponytail Radish Kimchi (Chonggak-kimchi)

Made with small, plump radishes (called 'chonggak' radish) tossed whole, greens and all, in seasoning — letting you enjoy the crunch of the radish and the softer texture of the greens together.

4. White Kimchi (Baek-kimchi)

Made without any chili powder, using pear, chestnut, and pine nuts for a clear, refreshing broth. It's not spicy and has a subtle sweetness, making it approachable even for people who don't enjoy spicy food.

5. Young Radish Green Kimchi (Yeolmu-kimchi)

Made from young radish greens, this is typically enjoyed chilled in summer, often served with extra broth and mixed into cold noodle dishes.

6. Scallion Kimchi (Pa-kimchi)

Made by coating whole scallions in seasoning, giving it a sharp, pungent bite that pairs especially well with fatty grilled meats like pork belly.

7. Mustard Leaf Kimchi (Gat-kimchi)

Made from a leafy mustard green, with the Dolsan mustard-leaf kimchi from Yeosu especially well known. It has a distinctive sharp, tingling flavor.

One Ingredient Change Transforms the Kimchi

Kimchi can be made from far more than napa cabbage — radish, scallion, mustard leaf, and other vegetables all work, and the flavor and texture shift a great deal depending on the ingredient and seasoning ratio. Knowing the character of each major type makes it easier to pick the right kimchi for the occasion.

Frequently Asked Questions

Why isn't white kimchi spicy?

White kimchi skips chili powder entirely and instead uses pear, chestnut, and pine nuts to build a clear, refreshing broth, which is why it has a subtle sweetness instead of heat.

What makes cubed radish kimchi (kkakdugi) so crunchy?

Its texture comes from using radish, which holds its crunch well when cut into cubes and salted — that firm bite is part of what makes it such a popular pairing with soup dishes.