Perhaps the most famous Korean pickle, kimchi is a staple in Korean cuisine. Made with fermented napa cabbage, radishes, and Korean red pepper flakes, kimchi is rich in probiotics, vitamins, and antioxidants.
These are cucumbers stuffed with a mixture of garlic, ginger, green onions, and Korean red pepper flakes. Oi Sobagi is crunchy, spicy, and provides a refreshing contrast to other dishes.
These bright yellow pickled radishes are slightly sweet and tangy. They add a burst of color and flavor to meals and are often used in dishes like kimbap (Korean seaweed rice rolls).
Made with Korean mustard leaves, Gat Kimchi has a unique, peppery flavor. It's a good source of vitamins A and C and is often enjoyed for its distinctive taste.
Dongchimi is a refreshing winter kimchi made with radishes, Korean pear, ginger, and green onions. The clear broth is slightly tangy and makes a great cold soup.
Similar to napa cabbage kimchi but made with green cabbage, Yangbaechu Kimchi has a milder flavor. It's a good option for those who prefer a less spicy pickle.
This is a salad made with julienned Korean radish, carrots, and green onions, seasoned with Korean red pepper flakes, garlic, and sesame oil. It's a crunchy and spicy side dish.
Perilla leaves are pickled in a mixture of soy sauce, garlic, and red pepper flakes. Kkaennip Kimchi has a distinct herbal flavor and is often enjoyed wrapped around rice or used as a topping for bibimbap.