Koreans have been categorized as 'Kimchi people', because they cannot bear living without eating Kimchi. It is speculated that eating Kimchi started after red pepper was first introduced around 1700. There is a wide variety of Kimchi such as cabbage Kimchi, radish cube Kimchi, and stuffed cucumber Kimchi. There is still a greater variety according to the different seasons and provinces. Kimchi needs ample time in order to gain its true taste of fermentation. Ripe Kimchi has rich contents of lactic acid that effectively cleans the intestinal walls, and a rich content of fibers that prevent constipation and other health related problems.

 Some Types of Gimchi

 1. Whole Cabbage Gimchi (Tongbaechu Gimchi)
Each cabbage is cut lengthwise into two sections and soaked in brine, then drained, seasoned between the leaves, and left to ferment. This is the most common way of pickling for preservation throughout the winter.

 2. Wrapped Gimchi (Bossam Gimchi)
Seafood such as octopus, shrimp, and oyster is seasoned, wrapped in cabbage leaves and pickled. These bundles are neat and convenient to serve.

 3. White Cabbage Gimchi (Baek Gimchi)
This gimchi, made in the southern part of the country, is less watery and contains more pickled fish and red pepper than that made in the northern part. People eat noodles with the juice of gimchi during the winter.

 4. Stuffed Cucumber Gimchi (Oisobagi)
Cucumbers are fermented after having been stuffed with a mixture of seasonings. The crunchiness and fragrance of well-fermented cucumbers make them a true delicacy.

 5. Hot Radish Gimchi (Kkakdugi)
Korean white radishes are cut into small cubes, seasoned, and fermented. The name is an imitation of the sound of cutting radishes, "kkakduk kkakduk".

 6. Whole Radish Gimchi (Chonggak Gimchi)
This is made with small salted white radishes, salted anchovies and seasoning. It is pickled for early winter consumption.

 7. Radish Water Gimchi (Dongchimi)
White radishes are rolled in salt. After three days, salt water is poured into the crock and radish leaves are layered over the top and weighted down.

 8. Water Gimchi (Nabak Gimchi)
Small pieces of white radish or vabbage are pickled in seasoned brine. Whole green peppers or red peppers are used, giving it a mild taste. It is best served chilled.