Baechu-kimchi (배추김치) spicy napa cabbage kimchi, made from whole cabbage leaves
Baechu-geotjeori (배추겉절이) unfermented napa cabbage kimchi
Bossam-kimchi (보쌈김치) wrapped kimchi
Baek-kimchi (백김치) white kimchi, made without chili pepper
Dongchimi (동치미) a non-spicy watery kimchi
Nabak-kimchi (나박김치) a mildly spicy watery kimchi
Chonggak-kimchi (총각김치) cubed chonggak “ponytail” radish, a popular spicy kimchi
Kkakdugi (깍두기) spicy cubed Korean radish strongly-scented kimchi containing fermented shrimp
Oi-sobagi (오이소박이) cucumber kimchi that can be stuffed with seafood and chili paste, and is a popular choice during the spring and summer seasons
Pa-kimchi (파김치) spicy green onion kimchi
Yeolmu-kimchi (열무김치) is also a popular choice during the spring and summer, and is made with yeolmu radishes, and does not necessarily have to be fermented.
Gat-kimchi (갓김치), made with Indian mustard
Yangbaechu-kimchi (양배추 김치) spicy cabbage kimchi, made from “headed” cabbage leaves (as opposed to napa cabbage)
all good