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Winter is the season when there are the most varieties of kimchi. Many kinds of seasoning are used for many base vegetables. Winter kimchi stock is a means of preserving vegetables for the long wintertime when there is not much vegetable available. The stock is made in the early winter. The stock makes a good repository of vitamins which is easily lacking especially in winter, as well as a good side dish.

The best time for making winter kimchi stock is in November, when the mean temperature stays at 6 or 7 degrees Celsius (43 to 45 degrees Fahrenheit) for about two weeks. In the mountainous parts of Korea this comes in the beginning of November, and in Seoul this is about the middle. In the warmer regions on the south coast it is in the middle of December. The kimchi stock is generally large and requires many hands. It is part of Korean custom to help others in stocking winter kimchi. Some of the core leaves (which are sweeter) from cabbages are set aside for helpers to take with boiled pork and seasoning. The custom continues still today.

The kimchi pots (about the size of a barrel) used to be planted in the ground for keeping a more or less even temperature. Today the housing pattern has changed much and there are less houses which have a yard, and there is not much space where they can plant their kimchi pots. Many kinds of specially designed containers are devised for city people which have a double layer and bubbles in between.

Chinese Cabbage Kimchi

White Kimchi

Bossam Kimchi (whole heads of cabbages are wrapped with large cabbage leaves)

Beeneul Kimchi (with big chunk of radish)

Beejimi

Dongchimi (Radich Liquid Kimchi)

Sliced Radish Kimchi

Soy Sauce Kimchi

Chonggak Kimchi (young radishes with leaves are used)

Radish Leaf Kimchi

Pumpkin Pickle Kimchi

Squid and Dried Radish Kimchi

Leaf Mustard Kimchi

Seafood Kimchi

Sokbakji

Godeulbaegi Kimchi

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