Baechu-kimchi is the most commonly made, and is served as an indispensable dish for most Korean meals. Various spices and seasonings are stuffed between the leaves leaving them with a savory tint and rich flavor.

Kkakdugi is diced and salted radish cubes mixed with red chili pepper powder and with the seasoning of green onions, garlic, ginger, and pickled shrimp. It matches well with traditional Korean soups like Gomtang (Thick Beef Soup) and Galbitang (Short Rib Soup).

This is a juicy kimchi made of whole white radishes. Dongchimi made in the northern provinces of Korea has a better refreshing taste. Dongchimi water can also be served with other food, such as being used as soup for Naengmyeon (Buckwheat Noodles). Dongchimi water aids in resolving starch with enzyme, amylase, extracted from its ingredients like white radishes, green onions, red chili pepper, garlic, and ginger. Thus Dongchimi promotes digestion.