The four distinguished seasons have resulted in the many seasonal choice kimchi varieties in the Korean food culture. Less seasoning and simple vegetables are used for summer varieties of kimchi, whereas more seasoning and various vegetables are used for winter kimchi. Fresh grown cabbages are the base vegetables for the usual spring kimchi, and young radishes or cucumbers for summer. Chili or wild sesame leaves are for fall, and both cabbages and radishes are much used for making various winter kimchi.

Spring Kimchi Varieties
Summer Kimchi Varieties
Fall Kimchi Varieties
Winter Kimchi Varieties

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