How Many Types of Kimchi Do Koreans Actually Eat?

The Story of Korea’s Seasons, Memories, and Everyday Kimchi

When people around the world hear the word kimchi, many imagine only one thing.

Spicy red fermented cabbage.

And yes, that is Korea’s most famous kimchi — baechu kimchi (배추김치).

But in Korea, kimchi is not just one dish.

There are hundreds of different kinds of kimchi, but most Korean families grow up with several familiar types that appear again and again throughout their lives.

Each kimchi belongs to a season.

A memory.

And a moment around the table.

Kimchi is not simply something Koreans eat.

It is something Koreans experience.

 Spring Kimchi: A Fresh Beginning

After Korea’s long winter, spring brings new vegetables back to the table.

Spring kimchi is about freshness.

Young vegetables.

Bright flavors.

The feeling of a new season.

One of the most loved spring kimchi varieties is yeolmu kimchi (열무김치), made from young radish greens.

It is lighter and fresher than winter kimchi.

As spring slowly turns into summer, yeolmu kimchi becomes one of Korea’s favorite warm-weather foods.

For me, yeolmu kimchi brings back a very simple memory.

A big bowl.

Warm rice.

A fried egg.

A spoonful of gochujang.

A few drops of sesame oil.

Everything mixed together.

It was not a fancy meal.

But sometimes the simplest meals become the strongest memories.

Summer Kimchi: The Taste That Awakens Your Appetite

Korean summers are hot and humid.

During those days, many people naturally look for something fresh and refreshing.

Summer is the season of:

Oi Sobagi (오이소박이) — stuffed cucumber kimchi.

Chonggak Kimchi (총각김치) — young radish kimchi.

Yeolmu Water Kimchi (열무물김치).

Unlike winter kimchi that develops deep flavors slowly, many summer kimchi varieties celebrate freshness.

Oi Sobagi: The Taste of Summer

When I think of summer kimchi, I always remember oi sobagi.

The crunchy cucumber.

The fresh seasoning.

The smell of garlic, green onions, and chili.

On days when the summer heat made food less exciting, freshly made oi sobagi with a bowl of rice could bring joy back to the table.

It was simple.

Refreshing.

And full of summer.

Chonggak Kimchi: The Crunch Koreans Love

Another favorite is chonggak kimchi.

Made with small young radishes and their leaves, it has a texture that many Koreans love.

The first bite is crunchy.

As it ferments, the flavor becomes deeper.

A simple Korean meal with rice, soup, and chonggak kimchi can feel complete.

Fall Kimchi: Preparing for Winter

Autumn has always been one of the most important seasons in Korean food culture.

The weather becomes colder.

The harvest arrives.

Radishes and cabbages become sweeter.

Families begin preparing for winter.

This is when the tradition of kimjang (김장) begins.

Winter Kimchi: Kimjang, Family, and Time

When I remember winters from my childhood in Korea, they felt long and cold.

Life was not as abundant as today.

Winter was something families prepared for.

Every late autumn, my family gathered for kimjang.

My father.

My mother.

My grandmother.

And even the children.

Everyone helped.

I still remember rolling up my sleeves and joining them.

Sometimes we prepared 100 or even 150 heads of napa cabbage.

Kimjang was not a one-day job.

It took several days.

Preparing cabbage.

Making seasoning.

Mixing garlic, red pepper powder, and salted seafood.

Filling every cabbage leaf carefully.

As a child, I thought we were simply making kimchi.

Now I understand.

We were preparing a season together.

Dongchimi: The Quiet Taste of Winter

Winter kimchi was not only red and spicy.

There was also dongchimi (동치미).

Made from autumn radishes and a clear fermented broth, dongchimi shows another side of kimchi.

Clean.

Cold.

Refreshing.

No red pepper.

No strong spice.

Just a quiet balance.

A Memory of Old Korean Winters

When I was young, many Korean homes used ondol (온돌) heating systems warmed by coal briquettes called yeontan (연탄).

The warm floor was one of the memories of winter.

But those times also had difficulties.

I remember hearing stories of people feeling dizzy when heating systems had problems and gas leaked into rooms.

People often reached for cold dongchimi broth because they believed it helped them feel refreshed.

Looking back, what remains with me is not only the taste.

It is the memory of that time.

A warm room.

A cold bowl of dongchimi.

A family surviving winter together.

Kimchi Is Korea’s Seasonal Memory

So how many types of kimchi do Koreans actually eat?

The answer is not just a number.

Because kimchi changes with life.

Spring brings freshness.

Summer brings refreshment.

Fall brings preparation.

Winter brings patience and family.

Kimchi is not simply fermented vegetables.

Kimchi is Korea’s way of preserving seasons, time, and memories.

The Story Behind O DosiRock

At O DosiRock, I believe Korean food is more than recipes.

Every dish carries a story.

The hands that prepared it.

The season it came from.

The people who shared it.

Kimchi may begin with vegetables and seasoning.

But it becomes something much more.

A memory.

A tradition.

A connection.

Because every Korean meal tells a story.