The differences may include the main or secondary materials, the region where the particular kimchi is prepared, the period of fermentation, and the temperature and humidity at which the kimchi is made.
Nende erinevus sõltub peamistest koostisosadest, lisanditest, valmistamispiirkonnast, hapendamisajast ning temperatuurist ja niiskussisaldusest, mille juures seda valmistati.