Kimchi Varieties by Region: 200+ Types Explained

If the only kimchi you can picture is the classic napa cabbage version, you’re only scratching the surface of Korean fermentation culture. Over 200 types of kimchi have been officially documented in Korea. Every region has its own climate, its own local ingredients, its own way of doing things — and all of that gets folded right into the kimchi.

Let’s take a tour through Korea’s regions and unpack what makes each area’s kimchi distinct, along with some real practical tips you can actually use.

Why Are There 200+ Types of Kimchi?

The Korean peninsula stretches a long way north to south, with mountains cutting east from west, and the sea never far away. Even the same napa cabbage tastes different depending on whether it grew near the ocean breeze or up in a mountain valley — the moisture content alone can vary significantly. That naturally leads to different salting methods, different seasoning ratios, and different fermentation timelines.

Season plays a huge role too. Stonecrop kimchi in spring. Yeolmu (young radish) kimchi in summer. Mustard leaf kimchi in fall. Dongchimi in winter. Fermenting whatever was in season to preserve it — that’s how the variety exploded.

If you just categorize by main ingredient — napa cabbage, radish, cucumber, mustard greens, green onion, seafood — and then multiply by region, you’re already looking at hundreds of combinations. This is not an exaggeration.

Northern Region Kimchi: Clean, Light, and Understated

Kimchi from Hamgyeong-do, Pyeongan-do, and Hwanghae-do all share a common thread: minimal fermented seafood paste (jeotgal), restrained seasoning, and a clean finish. In the cold north, kimchi doesn’t need to ferment fast. Salt alone is enough to preserve it.

Hamgyeong-do Gajami Sikhae (Flounder Sikhae)

Technically this is sikhae — a preparation where grain and fish are fermented together — but the method is almost identical to kimchi. Millet and flounder are layered and left to cure. The result is tangy, deeply savory, and unlike anything else.

Pyeongan-do Dongchimi

This is widely considered to have the clearest, purest brine in the country. Whole garlic cloves go in. Whole pieces of pear and ginger go in. The broth comes out clean and refreshing. This is the exact dongchimi used as broth for cold noodles (naengmyeon).

Hwanghae-do Pumpkin Kimchi

Made with mature autumn pumpkin, this one carries a natural sweetness that you just don’t get from other kimchi. You won’t find it easily in Seoul. It’s distinctly a northern regional specialty.

Practical tip: When making northern-style dongchimi, do not wring the moisture out of the radish after salting. Let the radish release its own water naturally — that’s what gives the brine its clarity. Add water artificially and it turns flat and dull.

Central Region Kimchi: Balanced and Well-Seasoned

Seoul, Gyeonggi-do, and Chungcheong-do produce kimchi that lands right in the middle — not too salty, not too bland. Many households in this region use both salted shrimp (saeujeot) and anchovy fish sauce together.

Seoul Baechu Kimchi (Napa Cabbage Kimchi)

The defining technique here is the porridge base — either glutinous rice paste or wheat flour paste — that makes the seasoning thick and sticky. It clings to the cabbage beautifully. Spice level sits below Jeolla-do style, and salt sits below Gyeongsang-do style. The middle ground, by design.

Gyeonggi-do Kkakdugi (Radish Kimchi)

Radish is cut into large cubes. The crunch is everything. A small amount of sugar added during the salting phase pulls moisture out quickly and keeps that satisfying bite intact.

Chungcheong-do Chonggak Kimchi (Ponytail Radish Kimchi)

Whole ponytail radishes — greens and all — go into this one. The seasoning is lighter than in other regions. The point is to let the radish itself do the talking.

Practical tip: Ponytail radishes need time. Salt them in coarse sea salt for at least 2 hours so the seasoning reaches all the way through. Cut that short to an hour and only the outside gets salted — during fermentation, the kimchi will release too much water and the texture suffers.

Southern Region Kimchi: Bold, Deep, and Fermented Hard

Jeolla-do and Gyeongsang-do make kimchi that doesn’t hold back. Generous jeotgal. Plenty of gochugaru (red chili flakes). The longer it ferments, the more intense the umami gets.

Jeolla-do Gat Kimchi (Mustard Leaf Kimchi)

Yeosu and Gwangyang are the most celebrated spots for this. Dolsan gat has distinctly purple stems. It’s sharp and spicy. Anchovy jeot is used in generous amounts, giving it a deep savory backbone that pairs incredibly well with makgeolli.

Jeolla-do Godulbaegi Kimchi (Hawksbeard Kimchi)

This is divisive. Godulbaegi (Youngia japonica) is naturally bitter, and it requires a long salting process to draw that bitterness out before seasoning. If you’re patient and let it ferment fully, the result has a complex aroma and flavor that’s hard to describe but impossible to forget.

Gyeongsang-do Buchu Kimchi (Chive Kimchi)

Popular in the inland areas of North Gyeongsang-do. Thick bunches of chives get tossed with jeotgal and gochugaru. It ferments fast and softens fast. The sweet spot is 2 to 3 days after making it — eat it then.

Gyeongsang-do Kong-ip Kimchi (Soybean Leaf Kimchi)

Soybean leaves are cured in a mixture of soy sauce and jeotgal. It sits somewhere between jangajji (pickled vegetables) and kimchi. Lay one leaf over a bowl of hot rice and the rice disappears faster than you’d expect.

Jeju Island and Coastal Regions: Seafood Takes the Lead

Jeju operates by completely different rules. Pork, seafood, and the island’s own native vegetables all find their way into the kimchi.

Jeju Tot Kimchi (Hijiki Seaweed Kimchi)

Tot (hijiki, Sargassum fusiforme) is the star ingredient. Mixed with gochugaru, garlic, and anchovy fish sauce. Mineral-rich and texturally unlike any land-based kimchi. You won’t encounter this on the mainland.

Jeju Jeonbok Kimchi (Abalone Kimchi)

Thinly sliced abalone goes in with the napa cabbage. This is a premium preparation. The umami released by the abalone pushes the seasoning into a completely different dimension.

South Coast Oyster Kkakdugi

Made during peak winter oyster season. Radish is cubed and tumbled with fresh oysters. The juice from the oysters bleeds into the brine and transforms the entire flavor of the kkakdugi.

Practical tip: Kimchi made with seafood must go into the refrigerator immediately. Seafood accelerates fermentation dramatically. Leave it at room temperature for even one day and it will over-ferment. Pack it into the fridge right after making it and let it ripen slowly.

Recipe: Jeolla-do Style Gat Kimchi (Mustard Leaf Kimchi)

You don’t need Dolsan gat from Yeosu to make this. Regular mustard greens work just fine. This is the most approachable home version.

Ingredients

Mustard greens (gat): 1 kg
Coarse sea salt: 60 g
Anchovy fish sauce: 5 tablespoons
Salted shrimp (saeujeot): 2 tablespoons
Gochugaru (Korean red chili flakes): 6 tablespoons
Minced garlic: 3 tablespoons
Minced ginger: 1 teaspoon
Glutinous rice paste: 3 tablespoons
Sugar: 1 tablespoon

Steps

Wash the mustard greens thoroughly and shake off excess water.
Toss with coarse sea salt and let sit for 30 minutes. Mustard greens salt much faster than napa cabbage.
Rinse the greens once, then squeeze out the water firmly.
In a large bowl, combine the gochugaru, anchovy fish sauce, saeujeot, garlic, ginger, glutinous rice paste, and sugar. Mix into a seasoning paste.
Add the drained greens to the seasoning paste and mix gently. Handle carefully — mustard green stems snap easily.
Pack tightly into a container, pressing down to remove air pockets. Leave at room temperature for half a day, then refrigerate.
Flavor peaks at 3 to 5 days.

The critical point: don’t oversalt. Mustard greens have delicate cell structure. Salt them too long and they turn mushy. Thirty minutes is the target.

A Note on Health

Kimchi is a fermented food rich in lactic acid bacteria. Some research, including studies published in the Journal of Medicinal Food, suggests that consuming fermented foods may support gut microbiome diversity. That said, kimchi should not be consumed for the purpose of treating or preventing any specific disease. If you have a health condition, speak with a qualified medical professional.

Kimchi is also high in sodium. If you have high blood pressure or kidney disease, monitor your intake carefully and consult your doctor about what’s appropriate for you.

This content is for informational purposes only and is not medical advice.

Kimchi Varieties by Region: 200+ Types Explained