Baechu-kimchi (배추김치), translated as napa cabbage kimchi or simply kimchi is a quintessential banchan (side dish) in Korean cuisine, made with salted, seasoned, and fermented napa cabbages.
Baek-kimchi or white kimchi is a variety of kimchi made without the chili pepper powder commonly used for fermenting kimchi in Korean cuisine. Baek kimchi has a mild and clean flavor, which appeals to children and the elderly, to whom the regular kimchi might be too spicy.
Chonggakmu or Chonggak radish, also called ponytail radish, is a variety of white radish. It is a small radish with many fine roots; of which the entire plant, including the leaves and stems, is used in Korean cuisine.
Gat-kimchi (갓김치) is a regional variety of the Korean side dish kimchi, and is made from mustard greens instead of the more typical napa cabbage. The island Dolsando in Yeosu, South Jeolla Province is known for its gat-kimchi.
Pah kimchi (파김치), also known as green onion kimchi or scallion kimchi. Pah kimchi uses medium-thick green onions known as
jjokpa (쪽파), which are fermented to maturity in powdered red pepper gochutgaru, garlic, ginger and seasoned with myeolchi jeot (salted anchovies). It is known for its hot spicy taste.
