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For the reason that uncooked cruciferous vegetables themselves are the source of LAB required for fermentation, no starter culture is required for the production of kimchi; quite, spontaneous fermentation happens. Jeotgal can be changed with uncooked seafood in colder Northern parts of the Korean peninsula. Seafood is used much less usually and less salt is added. Kimchi from the northern elements of Korea are inclined to have less salt and pink chili and often do not include brined seafood for seasoning. North Korean kimchi tends to be less spicy and less purple than South Korean kimchi. In 1996, Korea protested towards Japanese industrial manufacturing of kimchi arguing that the Japanese-produced product (kimuchi, キムチ) was completely different from kimchi. One of these applications was learning how to make kimchi. A 1766 ebook, Jeungbo sallim gyeongje, stories kimchi varieties made with myriad components, including chonggak-kimchi (kimchi made with chonggak radish), oi-sobagi (with cucumber), seokbak-ji (with jogi-jeot), and dongchimi.

If used, vaporenough milder saeu-jeot (salted shrimp) or jogi-jeot (salted croaker) is preferred and the amount of jeotgal is also decreased in Northern and Central regions. Korea's northern and southern sections have a substantial temperature difference.
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