Perhaps the most famous Korean pickle, kimchi is fermented cabbage (usually Napa cabbage) seasoned with chili peppers, garlic, ginger, and other spices. Rich in probiotics, vitamins, and antioxidants, kimchi aids digestion and supports gut health.
Cucumbers stuffed with a mixture of spices, garlic, and sometimes seafood, then fermented, creating a crunchy and flavorful pickle that's low in calories and high in vitamins.
Unlike the traditional spicy red kimchi, Baek Kimchi is a non-spicy version made with Napa cabbage, Korean radish, and a mild seasoning of garlic, ginger, and other aromatics. It's known for its refreshing taste and probiotic benefits.
A popular winter kimchi, Dongchimi consists of radishes and other vegetables, such as Korean pear, soaked in a brine of saltwater and often served cold. It's crisp, refreshing, and rich in vitamins and fiber.
Made from mustard greens, Gat Kimchi is seasoned with chili pepper flakes, garlic, and other spices. It's a flavorful and nutritious pickle packed with vitamins and antioxidants.
Baby radishes are fermented in a spicy sauce made with chili powder, garlic, ginger, and other seasonings. This kimchi is crunchy and slightly tangy, offering probiotics and vitamins.
Gajinamul features eggplant steamed and marinated in a mixture of soy sauce, sesame oil, garlic, and green onions. It's a flavorful side dish rich in fiber and antioxidants.
Perilla leaves are pickled with a spicy mixture of seasonings, giving a unique flavor. Perilla leaves are high in calcium and iron, making this kimchi both tasty and nutritious.