This Korean kimchi variety, made with fermented Napa cabbage, Korean red pepper flakes, fish sauce, soy sauce, ginger, and garlic, is known for its spicy and umami-rich flavor.
Water kimchi (Mul kimchi)
Water kimchi, a refreshing variation with a light, watery base, features Korean radish, carrots, cucumber, green onions, ginger, and garlic submerged in a brine.
Green onion kimchi (Pa kimchi)
Pa kimchi, a bold and savory alternative to cabbage-centric varieties, features green onions coated in a paste of Korean red pepper flakes, fish sauce, soy sauce, ginger, and garlic.
White kimchi (Baek kimchi)
White kimchi, a milder, flavorful variation of traditional red kimchi, features a blend of Korean pear, radish, pine nuts, salt, sugar, ginger, and garlic.
Stuffed cucumber kimchi (Oi Sobagi)
Oi Sobagi is a unique cucumber twist filled with a spicy blend of Korean radish, red pepper flakes, fish sauce, soy sauce, ginger, and garlic.