Whole cabbage head kimchi
 
Flavored with 100% Korean Napa cabbage, radish, and secondary ingredients (hot pepper powder, garlic, ginger, spring onion, etc.) with Gwangcheon salt-fermented fish which have no artificial seasonings, but only natural seasonings and fruit juice, and all fermented together at 4℃, it is a traditional representative kimchi with its tidy refreshing flavor.
 
Instant type of kimchi
 
A fresh-tasting kimchi made by all-natural, all-Korean seasonings with a selection of the most savory parts of the cabbage plant.
 
Diced radish kimchi
 
By only selecting radishes above a 5BX sweetness level, this diced radish kimchi possesses a crisp sweet and sour flavor with nothing but natural, Korean-grown seasonings and Gwangcheon salt-fermented fish and fruit juice.
 
Whole radish kimchi
 
By cutting perfectly-sized young radishes to enhance their originally crisp texture, it has a traditional kimchi flavor with all-natural ingredients and Gwangcheon salt-fermented fish.
 
Radish leaf kimchi
 
By selecting only soft, savory young radishes, this kimchi is made with seasoning and salt-fermented fish, and due to its abundance of pear juice, it is an ideal summer delicacy when noodles are added.
Watery radish kimchi mingled with pears
 
Sweet and refreshingly flavored pears are mixed with perfectly-sized sliced radishes to make bae dongchimi, which is fermented in a clay pot with 12 secondary ingredients, and is not only a wintertime kimchi, but can also be a delicious summer treat when noodles are added. It is compatible with any type of meat dish due to its ability to whet the appetite and aid in digestion.
 
White kimchi
 
Stuffed in-between the leaves of the Napa cabbage that has been thoroughly soaked in Korean sea salt, there are a diverse array of seasonings with sesame seeds, making this a kimchi to be eaten as a fermented kimchi salad for customers who are not as fond of overly spicy foods.
Mukeunji
 
The flavor of being pulled out in the spring-time after fermenting since the fall! This kimchi is abundantly rich in healthy acid bacteria after being well-fermented for over six months in clay pots. Its flavor and effects are so majestic that it has earned the image of “emperor of kimchi,” and in the Jeollado area, the harmonization of skate, triple-fat pork, and mukeunji is revered as “samhap.”
 
Wrapped-up kimchi
 
Considered a noble variety of kimchi with its flavoring of various seasonings and salt-fermented fish, customers can enjoy the unique kimchi flavor with an added bonus of chestnut, jujube, and pine nuts. This kimchi goes well with boiled beef and other meat dishes.
 
Cut from whole cabbage head kimchi
 
This kimchi can be conveniently eaten without the need for any messy cutting while maintaining the rich flavor of pogi kimchi. Well-fermented mat kimchi is highly suitable for kimchi jjigae (kimchi stew).