There are 100s of Kimchi varieties based on different ingredients and how they are made. Different Kimchi has their own unique taste even with same ingredients. If you are a real Kimchi lover like me, then you should try as many kinds of Kimchi as you can. And we are here to help you make all the recipe for you to try!

Basically Kimchi can be divided into three basic groups by their ingredients;
Baechu (Napa cabbage) Kimchi, Mu (daikon/radish) Kimchi, and Yachae(vegetable) Kimchi.

You may have thought there's only one kind of Baechu Kimchi, but there are Pogi (whole napa) Kimchi, Mahg (cutted-quick version) kimchi, Bossam (wrapped kimchi), and Baek (white or without hot pepper.) These are varied by how they are made with the same ingredients except for the Baek Kimchi which doesn't include any hot pepper. So if you are not really into or can't eat any spicy stuff you should try white Baek Kimchi. (whole Napa cabbage) Kimchi

Pogi Kimchi was traditionally made in large amounts to be stored to be consumed during the wintertime (all that fuss with super large earthenware jars called 'jangdok' getting buried underground during the wintertime.) However, we've never tried that when I was living in Korea so I can't say anything else about that. Anyhow there's no need to store Kimchi 'down there' anymore with the wonderful refrigerator uniquely designed only for storing Kimchi. I don't have it, but it would be nice if we have one. If you have one show it off please.
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