There are various types of kimchi in Seoul and Gyeonggi, all of which contain moderate amounts of salt.
These regions are famous for seokbakji (sliced radish kimchi), bossam kimchi (wrapped-up kimchi), chonggak kimchi (whole radish kimchi), and ggakdugi (diced radish kimchi), and plain-flavored salt-fermented seafood like shrimp and yellow corvina are most commonly used. As time goes on, they are using increasing amounts of pollack and anchovies due to the fact that Seoul residents comprise a wide variety of regional backgrounds.

People in this area put seasoned radish strips inside salt-soaked cabbage when making baechu kimchi. They normally dip the cabbage in a sauce of salt-fermented anchovies and shrimp to create a savory taste, and make their unique flavor by using lots of fresh pollack and squid. Their representative kimchi varieties are mucheong kimchi (radish leaf kimchi), ulgari (kimchi with winter-grown cabbage), kongnamul kimch (bean sprout kimchi), muori bukeojjanji (salted radish kimchi with dried pollack), changranjeot ggakdugi (diced radish kimchi with salt-fermented pollack).

Chungcheong province utilizes a more simple array of secondary seasonings than the Seoul ? Gyeonggi area, of which the most frequently used are leaf mustard, dropwort, and young peppers.
Seokbakji is a kimchi of coarsely sliced cabbage and radish mixed with salt-fermented fish sauce, making it similar to ggakdugi (diced radish kimchi), and their chonggak kimchi (whole radish kimchi) is known for using less seasoning than other regions. They are also famous for dolnamu kimchi (stone crop kimchi), sigeumchi kimchi (spinach kimchi), gul seokbakji (sliced radish kimchi with oyster), geotjeori (instant type of kimchi), Aehobak kimchi (zucchini kimchi).

Because of their warm weather and abundance of seafood, Jeolla province uses more seasoning, making their kimchi saltier than those of other regions, and their use of thickener made of rice starch makes their kimchi sauce very thick. They use high amounts of hot pepper, entire sesame seeds, and chestnuts for garnishes. In particular, rather than using hot pepper powder, they use pre-made hot pepper seasoning sauce of fresh hot peppers thickly blended with salt-fermented fish. They often make heavily seasoned gimjang kimchi and slightly bitter godeulbbaegi kimchi (tangy wild lettuce kimchi), and are most famous for dongchimi (watery radish kimchi) from Naju, gat kimchi (mustard leaf kimchi) from Haenam, and hot, salty gimjang kimchi (kimchi for winter use). In addition, they produce gaji kimchi (eggplant kimchi) and parae kimchi (seaweed kimchi).

In the southern coastal areas, heavy amounts of garlic and hot pepper are used to prevent decay and acidification of the fatty parts. They often use fermented anchovies and fresh scabbard fish, a less muddied reddish fermented-anchovy sauce that has the appearance of soy sauce. This sauce, commonly referred to as fermented fish liquid, is prevalent in many dishes of this region. The representative kimchi varieties of this region are uong kimchi (burdock roots kimchi), buchu kimchi (Chinese chives kimchi), gochu kimchi (pepper kimchi).

Because of its warm weather and fresh ingredients, Jeju province has less need for seasonings and doesn’t need to rely on the kimchi-making season in the late fall. Their representative regional kimchi varieties include yuchae kimchi (rape leaf kimchi), peodegi kimchi, danggeun kimchi (carrot kimchi), jeonbok kimchi (abalone kimchi), gyulmul kimchi (mandarin watery kimchi), which utilizes the full-bodied flavor of the actual fresh ingredients rather than excessive seasonings.

This west coast province borders the Seoul-Gyeonggi-Chungcheong provinces and the similar weather with those provinces results in a similar-tasting kimchi. They achieve their uniqueness through using herbs like Chinese pepper tree berry (a member of the Rutaceae family, the round-shaped berry produces oil for table use and medicine, and is wildly grown nationwide except for in Hamgyeong province), cilantro (an annual plant in the dropwort family). The Chinese pepper tree berry (bundi) is used in their hobak kimchi (pumpkin kimchi) and cilantro (gosu) is used for baechu kimchi (Napa cabbage kimchi).

Pyeongan province kimchi contains a relatively high amount of juice and is known for being less salty. Because of frequent interactions with China since ancient times, the food is generally coarsely chopped yielding hearty, flavorful dishes. This region is famous for naengmyeon dongchimi (buckwheat noodle in watery radish kimchi) and baek kimchi (white kimchi) and, due to their western coastal waters with an abundance of scabbard fish and shrimp, they use more salt-fermented yellow corvina and shrimp, although not as much as Jeolla and Gyeongsang provinces.

Known for being less spicy and salty, the coarsely-chopped kimchi style of Hamgyeong province is plainer, with less decorations and garnishes. Salt is normally used more than salt-fermented anchovy and shrimp. They use generous amounts of kimchi sauce and, which becomes very thick and sour after fermentation. The representative kimchi varieties of this region are gajami shik-hae (spicy fermented flatfish), myeongtae shik-hae (spicy fermented pollack), daegu ggakdugi (diced radish kimchi with pollack), kongnamul kimchi (bean sprout kimchi).