Types of kimchi differ from region to region, depending on harvest and weather conditions. Each family also has its own recipe handed down from generation to generation. The number of specific kimchi types can not be easily counted. However, the Korean Food Academy has categorized over 100 different types.   The flavor depends on ingredients, condiments, the amount of salt, and level of spice used in each region. Korea's various regions produce different types of agricultural products, and this is reflected in each region's type of kimchi. The southern provinces (North and South Cholla Provinces and North and South Kyongsang Provinces) tend to use more salt and seafood so the taste is stronger and sweeter. To the north, kimchi tastes less salty and is very mild.

Baechu Kimchi It is the most popular winter Kimchi made by packing the 'so', the blended stuffing materials, between the layers of salted leaves of uncut, whole cabbage. It varies by region. There are cold northern areas and warm southern areas divided by each climate. In the former, this Kimchi tastes neither spicy nor hot, rather insipid. On the other hand, in the latter, it is salty, hot, and juicy. In the middle area, it is properly salty and juicy. In the northern area, the 'so', the blended stuffing materials, is not used much, but spices and seasoning are added to finely shredded radish and then those are put sparsely between the heart of white cabbage. Meanwhile, in the middle area, a large amount of the 'so' is made to be sufficiently put between every layer of leaves of the cabbage. In the southern area, it is common to plaster the 'so' mixed with strong salted seafood juice and glutinous rice paste over the whole cabbage kakdugi Although radishes are available year-round, winter radishes are sweeter and firmer. That is why many preserved side dishes are made of radishes. When you add green leaves of radish, leaf mustards, green onions. or outer leaves of Chinese cabbage to Kkadugi, it will be all the more delicious.Fermented shrimp is recommended instead of anchovy paste, which will give Kkakdugi a darker color and strong scent. Oysters are great when added to Kkadugi, but be sure to consume it as soon as possible because it will go bad easily Nabak Kimchi Use Chinese radishes and Chinese cabbage and pour a great deal of Kimchi stock. The less spicy, the better the taste. It is a year-round Kimchi available at all seasons. Fermented fish is not recommendable. Try to sprinkle with salt on the cabbage and radish evenly, otherwise it will be too salty and too late to fix. Other seasoning should be shredded in order to prevent thicker and sticky stock. Do not use the greener part of green onions but use the washed white part since the greener part has sticky resin of its own. The starch from radish, sugar, and seasoning make the stock thicker and stickier. When preparing stock, use thin cloth as a filter. Do not put hot pepper flakes directly into the stock. Minari (dropwort) can be mixed together but for better color, put it into the Kimchi one night before serving. If you want to save time, boil the stock and cool it and then put 2 tablespoons of sugar. Oi Sobagi (Stuffed Oi Kimchi) The most popular Kimchi during the spring and summer time. The crunchy texture and refreshing juice will make you feel wonderful.Oi Sobagi, fermented cucumber with other vegetables, easily goes sour and cannot be used otherwise. So prepare it in small quantities. Be careful when you put cucumbers in brine in order to maintain the firm texture of the cucumber. It will be more convenient for you to put three knife incisions so that the stuffing will not fall out, but if you are preparing a large quantity of cucumber, just cut off the ends of the cucumber and cut the cucumber into quarters, the long way. For a refreshing taste, do not use fermented fish.If you put some young radish between layers, it will give you a better taste and more quantity. Chopped Chinese chives is the most popular stuffing, but in the past they used waste pieces of cucumber at the King's Palace Yeolmu Kimchi (Young Summer Radish Kimchi) Although they are thin and small, young summer radishes are one of the most common vegetables for Kimchi during the spring and summer season. Prepared either with or without fermented fish. Mixed rice with Yeolmu Kimchi and cold noodles with Yeolmu Kimchi are unique delicacies on a hot summer day Bo Kimchi (Bossam Kimchi: Stuffed Wrapped Kimchi) Bo kimchi is not only traditional Kimchi particularly famous in Kesong town, but also popular nationwide. Since it is served as a bundle the leaves of cabbage wrap the blended materials like a bundle. Then it is preserved and matured in the white container, it is convenient to be served and eaten, leaving no leftover, its peculiar feature of convenience. Since it is made of sufficient seafood and fruit with weak seasoning thereby being fermented and softened quickly and easily, do not make too much of it at a time. Like Jile kimchi, the kimchi made prior to kimjang kimchi, it has to be made at every meal or set aside to be served for 'Lunar New Year Day'. Pa Kimchi (Green Onion Kimchi) The hot spicy pa kimchi, most popular in Jeolla-do, is made of medium-thick young green onions. The native kind of the young green onion with a large white part is proper for ingredients of this kimchi due to its sweet taste.When it is ripened for a long time like got Kimchi, you can enjoy its best flavor. Put as much myeolchijeot, the slated anchovies, as possible to make strong hot and salty taste. Ferment it enough. Got Kimchi (Indian Mustard Leaves Kimchi) It is a side dish Kimchi, most famous in Jeolla-do. Its hot taste is caused by adding a large amount of red pepper powder and the unique bitter taste and aroma, which make you feel refreshed, increases the appetite. Strong Myeolchijeot and glutinous rice paste reduces its hot and bitter taste.Select got which has strong flavor and aroma and a violet tint. Adding young green onion is optional. Around a month after preparing, is it proper to eat. Sprinkle enough salt over it, then it can be preserved until spring and summer Dongchimi (Radish Watery kimchi) Cool tastes of pear with high saccharinity and of radish combine to make the best taste of dongchimi. At this point, the pear should be matured for better storage. Saccharinity accounts for 7-10 percent, fructose most, and glucose the least. Since it has a less sour taste, it is good for dongchimi Chonggak kimchi (Ponytail Radish Kimchi) Even though it is made in every region throughout this country, it varies by regions depending on kinds of salted fish juice used, amount of red pepper powder put, and rice porridge added. It is a delicacy kimchi people enjoy most, following Tong Baechu kimchi, Dongchimi, and Kkakdugi. In Chungcheong-do, its taste is adjusted only by salted shrimp juice tasting plain or dongchimi, the watery radish Kimchi, is made. In Kyeongsang-do and Jeolla-do, salted fish juice Kimchi mixed with rice porridge is common. It is made with dongchimi prior to gimjang, so it is eaten earlier than normal baechu Kmichi. If you want to make this Kimchi later than usual, use less myeolchijeot and rice porridge, and adjust its taste with salted shrimp or salted yellow calcite to make a strong taste. Then cover it with the outer leaves of the cabbage. It is favored by people due to its long-lasting coloration and freshness: it takes a long time to ripen.