What other types of Kimchi do you enjoy?

Hi all, I am looking for other opinions on the various types of kimchi you like. I've visited Korea and Japan and I feel like no matter what I do here in Australia I can never compare to what they do over there. I interned at a permaculture driven farm in Ibaraki(茨城県) and we made Sweet Plum Kimchi. It was the most delicious thing I have ever tasted. So please, tell me what you enjoy.

I think the three that I normally make are super-common, based on: napa cabbage or daikon radish or cucumber. But I also play fast and loose with whatever I happen to have and have even used oat flour instead of rice for the porridge. As long as there's a lot of ginger, garlic, and gochugaru, I like it.

In my kimchi, I recently added apples and algae to my traditionnal ginger, pepper and garlic seasoning and it was really good! I want to try squash kimchi soon... I know some use sticky rice water and fish too but I never tried it yet.

It also kind of make sense that you can't find the same taste when not in Korea or Japan since it is so dependant on the conditions in which it is made and the wild bacterias that are present. The kimchi equivalent I tasted in China were so specific, I wouldn't know where to begin to replicate them!

Kimchi and other ferments are such an amazing world of possibilities!

I just made my first kimchi with fruit using Sandor Katz’s recipe. Mine has turnip, bell pepper, vidalia onion, ginger, green garlic, cherries, and red currants. Ate it second day and very pleased.

Lyam Pelletier wrote:In my kimchi, I recently added apples and algae to my traditionnal ginger, pepper and garlic seasoning and it was really good!

Hi all,
I also always add algae (nori flakes, or make the rice porridge with kombu) and skip the fish/shrimp to make a vegan version.

As for the sweet part I add whatever is at hand. Apple, pear or just sugar.

My favorite kimchi is with Napa cabbage but I’ve had good success with normal white cabbage and pak Choi that got too big.

Mk Neal wrote:turnip, bell pepper, vidalia onion, ginger, green garlic, cherries, and red currants.

Looks lovely!
I make mine with whatever I have (garden out of control? ugly carrots in the drawer that need used? tired of ginger? need extra garlic? I even sometimes make it without pepper, if I've overdone it on the chili crisp lately). I currently have a jar that is literally just napa cabbage, not even a scallion in there. I was in a hurry and it is what it is. And whether I add a fishy element or even the porridge all depends on my whim that day. We eat it all.