The ingredients used in kimchi vary according to the type of kimchi, region, season, family recipe, and fermentation method. For the most common type, baechu kimchi (napa cabbage kimchi), the main ingredients include:
| No. | Main Ingredient | Korean/Common Name | Main Function in Kimchi |
| 01 | Napa cabbage | Baechu | Main vegetable; provides structure, fiber, nutrients, and fermentable substrates. |
| 02 | Salt | Sogeum | Draws water from cabbage, softens tissues, controls microbial growth, and helps establish fermentation conditions. |
| 03 | Korean red pepper flakes | Gochugaru | Provides characteristic red color, heat, aroma, and flavor. |
| 04 | Korean radish | Mu | Adds crisp texture, mild sweetness, moisture, and fresh flavor. |
| 05 | Garlic | Maneul | Provides strong aroma and pungent, savory flavor; also contains bioactive compounds. |
| 06 | Ginger | Saenggang | Adds a warm, spicy aroma and complements garlic and chili flavors. |
| 07 | Spring onions | Green onions/scallions | Provide fresh onion flavor, aroma, color, and texture. |
| 08 | Fish sauce | Aekjeot | Adds saltiness, amino acids, and umami, increasing flavor complexity. |
| 09 | Salted/fermented seafood | Jeotgal | Traditionally used to provide savory flavor, umami, and fermentation-associated flavor complexity. |
| 10 | Sweetening ingredient | Sugar, pear, apple, etc. | Balances acidity and heat and can provide fermentable carbohydrates. |
| 11 | Rice-flour paste | Glutinous rice paste | Helps bind seasonings to the vegetables and provides carbohydrates that can support fermentation. |
| 12 | Water | — | Used for washing, preparing brine, and sometimes making the seasoning paste.A |
The ingredients can be remembered in five major groups:
🥬 Base vegetable: Napa cabbage + radish
🧂 Salting: Salt
🌶️ Seasoning: Gochugaru + garlic + ginger + spring onion
🐟 Umami ingredients: Fish sauce and/or jeotgal
🍚 Supporting ingredients: Rice paste + optional fruit/sugar
Fish sauce and jeotgal are not essential for all kimchi. Vegan or vegetarian versions can omit seafood and use alternatives such as seaweed, mushrooms, or other plant-based umami ingredients.
Simple formula
Napa cabbage + Salt + Gochugaru + Radish + Garlic + Ginger + Spring onion + Umami seasoning → Kimchi fermentation
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