Kimchi is more than just a side dish (banchan)! It's a symbol of Korean identity, resilience, and culinary ingenuity. Its origins date back over 3,000 years, beginning as a simple salted vegetable preserved to last through Korea’s harsh winters.
In early Korean history, long before refrigeration, fermentation was essential. Kimchi began as a way to preserve cabbage and radish in salt brine. These early versions were not spicy, but flavored with garlic, ginger, and sometimes fermented fish for umami. Chili peppers, introduced to Korea from the Americas via trade routes in the late 1500s, transformed kimchi forever.
Spicy Korean red pepper flakes (gochugaru) became a staple, creating the iconic red kimchi known today. There are hundreds of kimchi varieties. Some are spicy, others mild. Some use napa cabbage, others cucumbers, perilla leaves, or even green onions. The ingredients and style often reflect regional climates and local harvests. Every autumn, Korean families gather for Kimjang, a communal tradition of preparing large batches of kimchi to last through winter. Recognized by UNESCO as Intangible Cultural Heritage, it symbolizes community, sharing, and care.
Today, kimchi is not only a staple in Korean homes but a global culinary ambassador. From Michelin-starred restaurants to home kitchens around the world, kimchi is loved for its bold flavor, probiotic health benefits, and endless versatility.
Koreans say, “There's kimchi for every season, region, and mood.” With over 200 documented varieties, here are the most well-known types of kimchi enjoyed across South Korea:
1. Baechu Kimchi or Napa Cabbage Kimchi
The most iconic and widely eaten kimchi, staple in Korean cuisine and for good reason. Made with crisp napa cabbage, fiery Korean chili flakes (gochugaru), garlic, ginger, fish sauce, radish, and scallions, it’s a flavorful powerhouse that brings depth and character to any meal.
Fermented and stored for weeks or even months, this kimchi develops complex layers of flavor deeply savory, pleasantly tangy, and perfectly spicy. Beyond its bold taste, baechu kimchi is also rich in probiotics, making it a gut-friendly addition to your plate. Ready to taste tradition? Get now
2. Kkakdugi or Cubed Radish Kimchi
A bold, crunchy twist on traditional kimchi, made from juicy daikon radish cut into bite-sized cubes. Fermented with a vibrant mix of Korean red chili flakes (gochugaru), garlic, ginger, and fish sauce, it delivers a punchy blend of heat, tang, and umami.
Loved for its crisp texture and refreshing bite, cubed radish kimchi is the perfect side dish to balance rich, hearty soups like ox bone soup (seolleongtang) or short rib soup (galbitang). With every spicy, fermented bite, kkakdugi brings depth, brightness, and a distinctly Korean flavor to the table. A must-try for kimchi lovers and fermentation fans alike! try it now.
3. Chonggak Kimchi or Ponytail Radish Kimchi
A traditional Korean kimchi made using young whole radishes with their green stems attached. These radishes are firm and crunchy, giving the kimchi a satisfying bite. They’re salted, then coated in a bold seasoning mix of gochugaru (chili flakes), garlic, and fermented seafood like fish sauce or salted shrimp.
This variety of kimchi is especially popular in Jeolla and Gyeongsang provinces, where it's often served alongside hearty, home-cooked meals. With its spicy, punchy flavor and rustic texture, Chonggak Kimchi is loved for its ability to enhance both simple and rich dishes alike. As it ferments, the flavor becomes more complex, offering a unique taste of regional Korean tradition. try it now.
4. Kkaennip Kimchi or Perilla Leaf Kimchi
A beloved Korean side dish made from perilla leaves, often referred to as "wild sesame leaves." Unlike napa cabbage or radish kimchi, kkaennip kimchi isn’t heavily fermented. Instead, the tender, aromatic leaves are marinated in a savory mixture of soy sauce, garlic, chili flakes (gochugaru), sesame oil, and sometimes a touch of fish sauce, allowing the flavors to soak in gradually. The result is a side dish that’s intensely flavorful, yet mellow and comforting.
Known for its fragrant, herbal aroma and soft texture, Kkaennip Kimchi is a favorite in Korean home cooking. It's commonly enjoyed by wrapping a leaf around a spoonful of rice or a bite of grilled meat, earning it the nickname rice thief (bapdoduk) for how quickly it disappears from the table. It’s a simple yet deeply satisfying dish that showcases the elegance of Korean flavors without the need for long fermentation. Taste is now.
5. Pa Kimchi or Green Onion Kimchi
Made from long green onions that are carefully coated and fermented in a spicy, salty seasoning paste typically made with Korean chili flakes (gochugaru), garlic, fish sauce, and sometimes fermented shrimp. The slender shape of the onions allows the flavors to penetrate deeply as they ferment, resulting in a bold, aromatic kimchi.
Known for its sharp, punchy flavor, Pa Kimchi pairs especially well with grilled meats like pork belly (samgyeopsal), balancing the richness with a spicy kick and a hint of sweetness. It’s a favorite in many Korean households for its strong character and how it enhances smoky, savory dishes. Get it now.
6. Silbi Kimchi or Low cost super spicy Kimchi
Is a modern, budget-friendly, ultra-spicy kimchi that’s become a hit in recent years, especially among younger Koreans and fans of fiery flavors. Made with affordable ingredients and a high ratio of gochugaru (Korean chili flakes), it delivers an intense heat that sets it apart from more traditional kimchi varieties.
While it may skip some of the aged complexity of long-fermented kimchi, Silbi Kimchi is all about bold flavor, quick preparation, and maximum spice. It’s often enjoyed as a punchy side dish with rice, noodles, or meat, offering a cost-effective way to get that signature Korean kick without compromising on taste. try it now.
7. Oi Sobagi or Stuffed Cucumber Kimchi
A refreshing, crunchy kimchi made by slitting fresh cucumbers and stuffing them with a flavorful mix of spicy vegetables, garlic, scallions, and Korean chili flakes (gochugaru). It’s lightly salted to keep the cucumbers crisp and then filled with the seasoning blend for an instant burst of flavor.
Often enjoyed during warmer months, cucumber kimchi is a classic summer kimchi that’s typically eaten fresh, without the need for long fermentation. Its cool, juicy crunch and zesty filling make it a perfect side dish to balance out heavier meals or beat the heat with a little spice. try it now.
These are just the main kimchi side dishes served at the table but there’s so much more to explore!