Napa Cabbage Kimchi
Napa cabbage kimchi is the most well-known and popular type of kimchi. It is made with Napa cabbage, radish, scallions, garlic, ginger, and Korean chili pepper flakes. This type of kimchi is usually spicy and has a sour, tangy taste.

Radish Kimchi
Radish kimchi, also known as “kkakdugi,” is made with cubed radish that is seasoned with garlic, ginger, and Korean chili pepper flakes. It has a crunchy texture and a slightly sweet and spicy flavor.

Water Kimchi
Water kimchi, also known as “mul kimchi,” is a less spicy and less salty version of kimchi. It is made with a variety of vegetables, such as radish, cucumber, and green onion, and is seasoned with ginger, garlic, and fish sauce. Water kimchi has a refreshing, slightly sour taste.

White Kimchi
White kimchi, also known as “baek kimchi,” is made without chili pepper flakes, which gives it a milder flavor compared to other types of kimchi. It is made with Napa cabbage, radish, and pear, and is seasoned with garlic, ginger, and fish sauce. White kimchi has a slightly sweet and sour taste.

Stuffed Cucumber Kimchi
Stuffed cucumber kimchi, also known as “oi sobagi,” is made with small cucumbers that are stuffed with a mixture of garlic, scallions, and Korean chili pepper flakes. It has a spicy and sour taste and a crunchy texture.

Chonggak Kimchi
Chonggak kimchi is made with chonggak radish, which is a smaller, thinner variety of radish. It is seasoned with garlic, ginger, and Korean chili pepper flakes, and has a spicy and slightly sweet taste.

These are just a few of the many different types of kimchi that exist. Each type has its own unique flavor and ingredients, making kimchi a diverse and versatile food.