These yellow pickled radish strips are often used as a side dish in Korean cuisine. Seasoned with salt and various spices, then left in the pickling solution of turmeric, rice wine vinegar, sugar, salt and water.
Gat kimchi is made from mustard leaves coated in a spicy seasoning mix of chilli flakes, ginger, garlic, finely sliced scallions and fermented anchovy paste.
Dongchimi is a water-based radish kimchi, a winter staple in South Korea that can be prepared in a short time compared to other kimchi varieties.
Chonggak kimchi, also known as "ponytail kimchi," is made from small radishes and can be pickled relatively quickly.
Baek kimchi, or "white kimchi," is a non-spicy variety that can be prepared without the long fermentation period of regular kimchi. It typically consists of napa cabbage that is layered or stuffed with sliced daikon radishes, garlic, ginger, scallions, shiitake mushrooms as well as chestnuts, jujubes or pine nuts.
These cucumber kimchi are quick and easy to make, often stuffed with spicy seasoning.
Kkakdugi is a type of cubed radish kimchi coated in a spicy combination of chilli powder, onions and ginger and is generally quicker to prepare than traditional kimchi.
Pa kimchi, or green onion kimchi, is a quick option when you want a flavorful side dish without a long fermentation time.
Though traditional baechu kimchi takes time to ferment, a quicker "fresh" version can be made with less time for fermentation. The whole napa cabbages are generously coated with a mixture of glutinous rice paste, gochugaru chilli pepper flakes, garlic, onions, jeotgal, fish sauce and ginger.
While traditional kimchi involves a longer fermentation period, you can make a quick version by allowing it to marinate for a shorter time, typically a few hours to a day. These spicy, salty, sweet and sour vegetables are tied in bundles and marinated in brine with hot chilli peppers, salty fish paste, leeks, ginger, sugar and garlic.