Cabbage kimchi is a representative fermented food of Korea, made by fermenting cabbage with various seasonings as the main ingredient. There are various types of cabbage kimchi by region and ingredients, and each has its own unique taste and characteristics. It is often made during the kimchi season, and the seasonings vary by region, each with its own characteristics. Palgong kimchi is a Gyeongsang-do style kimchi that mainly uses anchovy sauce to create a deep and rich flavor, and uses plenty of red pepper and garlic to emphasize the spicy flavor.

Bachelor kimchi is a kimchi made by using the whole small radish, Altarimu, with radish greens, and is characterized by seasoning the radish and the leaves. It has a crunchy texture and a slightly bitter taste, and the deep and strong taste seasoned with salted seafood and red pepper powder is attractive. Bachelor kimchi may vary slightly by region, but it is generally made by mixing the whole Altarimu with red pepper seasoning, and since the radish and radish greens can be eaten together, it is also nutritious.

Gat-kimchi is a type of kimchi made primarily with gat, a leafy vegetable known for its pungent aroma and slightly bitter taste. Gat belongs to the mustard family, and its strong flavor and scent add a unique depth to the kimchi. The process of making gat-kimchi involves salting the gat leaves and then mixing them with a seasoning blend of red pepper powder, garlic, ginger, and fermented seafood (jeotgal), followed by fermentation. Gat is also rich in vitamins and dietary fiber, making it a healthy addition to the diet.