kimchi-ui jongnyu (김치의 종류)

It divides by what you make it from. Napa cabbage is the default; cube the radish and it is kkakdugi, take small whole radishes and it is chonggak kimchi, use young radish greens and it is yeolmu. Leave out the chilli powder and it is white kimchi; use plenty of brine and it becomes water kimchi or dongchimi. Regions differ in their fish sauce and salt, so the same cabbage kimchi is saltier and denser in the south, lighter and cooler in the north.