Kimchi is one of the first Korean foods many foreigners try.
Its strong aroma and distinctive taste can be surprising at first. But kimchi is much more than a spicy side dish.
There are hundreds of varieties of kimchi in Korea, but when Koreans hear the word “kimchi,” two familiar types usually come to mind first: napa cabbage kimchi and kkakdugi.
The Two Kimchi You Should Know First
Napa Cabbage Kimchi
When people say “kimchi,” most Koreans first think of napa cabbage kimchi.
Known as baechu kimchi, it is made by salting napa cabbage and seasoning it with ingredients such as Korean red pepper flakes, garlic, ginger, and other seasonings before fermentation.
It is the most familiar type of kimchi and the one most people outside Korea are likely to encounter first.
The flavor can range from relatively fresh and crunchy to deeply sour and fermented, depending on how long it has been aged.
For many Koreans, this is simply the kimchi.
Kkakdugi
After napa cabbage kimchi, kkakdugi is probably one of the most familiar types.
Instead of cabbage, kkakdugi is made with Korean radish cut into cubes.
Its most noticeable difference is the texture.
It is crunchy, juicy, slightly sweet, and refreshing, making it especially popular with rice, soups, stews, noodles, and hearty Korean dishes.
So if you are visiting Korea for the first time and want to understand kimchi, baechu kimchi and kkakdugi are two excellent places to start.
But they are only the beginning.
Kimchi Is More Diverse Than You Think
Once you look beyond napa cabbage kimchi and kkakdugi, the world of Korean kimchi becomes much bigger.
Korea has hundreds of varieties, depending on the ingredients, region, season, and preparation method.
There is oi-sobagi, made with cucumber; pa-kimchi, made with green onions; gat-kimchi, made with mustard greens; and baek-kimchi, a mild white kimchi made without the familiar red chili flakes.
There are also watery varieties such as dongchimi and nabak-kimchi, which can be lighter and more refreshing than spicy cabbage kimchi.
Kimchi can differ according to:
- Region
- Season
- Main ingredient
- Seasoning
- Fermentation time
- How it is served
This is why “kimchi” is better understood as a family of foods rather than a single recipe.
🐰 Tosil: Many Korean households have a separate refrigerator just for kimchi. Did you know that?
🐯 Hodong: Of course. It's called a kimchi refrigerator.
🐰 Tosil: A whole refrigerator just for kimchi?
🐯 Hodong: Not every Korean home has one. But many households do.
🐰 Tosil: Why does kimchi need its own refrigerator?
🐯 Hodong: Because kimchi keeps changing as it ferments. A kimchi refrigerator helps maintain suitable conditions for storing and aging it.
🐰 Tosil: So Koreans don't just eat kimchi. They take care of it, too?
🐯 Hodong: Exactly.
🐰 Tosil: Koreans are really serious about kimchi.
🐯 Hodong: Very serious.
A kimchi refrigerator may seem unusual to a first-time visitor, but it reflects something important about Korean food culture.
Kimchi is often made, stored, fermented, and enjoyed at different stages of its life.
Fresh, Fermented, and Aged
Kimchi does not taste the same throughout its life.
Freshly made kimchi is crisp and relatively bright in flavor.
This style is often called geotjeori when the cabbage is seasoned and enjoyed without going through the same fermentation process as traditional kimchi.
As fermentation continues, the flavor becomes deeper, more sour, and more complex.
Many Koreans have their own preference.
Some like fresh kimchi.
Others prefer kimchi that has developed a stronger fermented flavor.
And when kimchi becomes deeply fermented and sour, it can become an excellent ingredient for dishes such as kimchi jjigae, kimchi fried rice, and kimchi pancakes.
So there is no single “best” kimchi.
For Koreans, the question can be:
“How do you like your kimchi?”
Kimchi Wasn't Always Red
Here is another surprising part of kimchi's story.
Traditional kimchi was not originally red.
Red chili peppers were introduced to Korea after the 16th century, and their use in kimchi developed over time.
The familiar red color became associated with kimchi as red pepper flakes became an important part of many recipes. Korea.net also notes that kimchi's characteristic red color appeared later in its history.
So the red kimchi that many people immediately associate with Korea is actually part of a later chapter in kimchi's history.
And not all kimchi is red.
Baek-kimchi, for example, is white and mild, while watery varieties such as dongchimi look completely different from spicy napa cabbage kimchi.
Why Do Koreans Love Kimchi So Much?
For many Koreans, kimchi is something they grow up eating.
Young children may not always like it.
The spicy, sour, and fermented flavors can be difficult for children to appreciate at first.
But as people grow older, many gradually develop a taste for stronger flavors and begin looking for kimchi with their meals.
Even within the same family, preferences can be very different.
One person may love fresh kimchi.
Another may wait until it becomes deeply fermented.
Someone else may prefer kkakdugi or a mild white kimchi.
In other words, there is no single way to enjoy kimchi.
Is Kimchi Healthy?
Kimchi has attracted international attention partly because it is a fermented food.
The fermentation process produces lactic acid bacteria, and kimchi also contains vegetables, dietary fiber, vitamins, and other nutrients.
This has contributed to growing interest in kimchi among people interested in fermented foods and gut health.
However, kimchi should be viewed as one nutritious part of a balanced diet, rather than a miracle food.
Its nutritional profile can also vary depending on the ingredients and preparation method.
From Korea to the World
Kimchi's international popularity is no longer just a cultural phenomenon.
It is also becoming an increasingly important Korean food export.
According to Korea's Ministry of Agriculture, Food and Rural Affairs, Korean kimchi exports reached USD 163.6 million in 2024, up 5.2% from the previous year and exceeding the previous record set in 2021.
The trend continued in 2025.
Kimchi exports reached USD 164.4 million in 2025, another record high.
The growth is particularly interesting because Korean kimchi is reaching new markets and new types of consumers.
The Korean government has also highlighted products such as vegan kimchi and room-temperature-distributed kimchi as factors contributing to export growth.
Kimchi is no longer found only in Korean restaurants.
It is increasingly appearing in supermarkets and food markets around the world.
Kimchi Goes With Almost Everything
One of the easiest ways to understand how deeply kimchi is connected to Korean food culture is to see what Koreans eat it with.
Kimchi works remarkably well with:
- Korean barbecue
- Rice
- Instant noodles
- Fried rice
- Dumplings
- Noodles
- Stews
- Pancakes
Kimchi + Korean Barbecue
The rich, savory flavor of grilled pork or beef pairs naturally with the acidity and freshness of kimchi.
Kimchi + Instant Noodles
For many Koreans, adding kimchi to a bowl of instant noodles is almost automatic.
The spicy, salty noodles and sour, crunchy kimchi make a simple meal much more satisfying.
Sweet Potato + Kimchi
This may be the most unexpected combination.
The natural sweetness of a roasted sweet potato contrasts beautifully with the sour, savory flavor of well-fermented kimchi.
It may sound unusual.
But for many Koreans, it is a familiar combination.
Kimchi Is a Taste of Korean Food Culture
Kimchi tells a much bigger story than simply “spicy Korean cabbage.”
It reflects Korea's seasons, regions, ingredients, fermentation traditions, family preferences, and changing food culture.
It can be fresh or deeply fermented.
Red or white.
Spicy or mild.
Crunchy or soft.
And it can be eaten as a side dish or transformed into an entirely new dish.
But if you remember only one thing about Korean kimchi, remember this:
When Koreans say “kimchi,” they usually have napa cabbage kimchi in mind first.
Then comes kkakdugi.
And beyond those familiar favorites lies a much bigger world of Korean kimchi.
There isn't just one kimchi. There are hundreds of them—and each one tells a slightly different story about Korea.
Kimchi at a Glance
| Topic | Key Fact |
|---|---|
| What is kimchi? | A traditional Korean fermented vegetable food |
| How many kinds? | More than 100 varieties are documented, with differences by region, climate and ingredients |
| Is all kimchi red? | No |
| Is all kimchi spicy? | No |
| Fresh kimchi | Geotjeori |
| Deeply aged kimchi | Mukeunji |
| Famous varieties | Baechu kimchi, kkakdugi, oi sobagi, dongchimi, baek kimchi |
| 2024 exports | USD 163.6 million |
| 2025 exports | USD 164.4 million — a record high |
| Popular pairings | Korean BBQ, ramyeon, rice, pork and sweet potato |
Sources & Further Reading
For readers who want to learn more, One Meal Korea can point them toward reliable sources:
- Korea Tourism Organization — Kimchi
- Korea.net — The History and Evolution of Kimchi
- PubMed — Kimchi and Probiotic Research
- PubMed — 2025 Systematic Review of Fermented Kimchi
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