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Napa cabbage, gochugaru, garlic, ginger, sugar, fish sauce, scallions, radish, and fermentation process includes salting the cabbage and fermenting at room temperature for a period of days to weeks.

Cucumbers, gochugaru, garlic, ginger, sugar, onion, chives, and the fermentation process includes stuffing the cucumbers and fermenting at room temperature for a short period.

Napa cabbage, pear, ginger, garlic, radish, and fermentation involves no gochugaru yielding a non-spicy kimchi that's fermented at cool temperatures.

Cabbage, gochugaru, garlic, ginger, sugar, green onions, and its fermentation process is short-term, meant to be eaten fresh like a salad rather than fully fermented.

Chonggak radish (ponytail radish), gochugaru, garlic, ginger, sugar, scallions, and the fermentation process includes leaving the radishes whole with greens attached, often fermented cool to keep crispy.

Mustard leaves, gochugaru, garlic, ginger, sweet rice flour paste, fish sauce, and the fermentation process includes a thorough wilting of the leaves and a rich, pungent flavor that develops over time.

Green onions, gochugaru, garlic, ginger, sugar, soy sauce, and its fermentation process features a savory and spicy flavor profile, with a crispy and fresh texture, fermenting at cool temperatures.

Korean radish, gochugaru, garlic, ginger, sugar, fish sauce, spring onions, and the fermentation process includes cubing radish, seasoning, and fermenting at cool temperatures.