yeah there are....my friends mother used oysters in hers whiles my brothers mom uses  squid carrots and onions green onions.

as u know will all foods over many centuries there will be many variations due to likes and dislikes and avalibilty etc.

but you know a lot of koreas kimchi is made in China xDD....

but i like to make my own...i have a small hangari its a type earthan wear pot for keeping things like rice, kimchi and jangs etc. but in the cities of Korea they use Kimchi fridges hangari and now just seen in the countryside due to thier sheersize etc

I love many types of kimch

yeolmu kimchi (young horsetale radish kimch
oi seobakki (stuffed cucumber kimchi)
mul kimchi (insead of spicy water this has a kinda sweetish sour water and is white in color, very refreshing and a great palet clenser)
baechu kimchi  ( nappa cabbage Kimchi)
altari kimch (i think its the same as yeolmu kimchi )
kkakduki (big raddish kimchi)

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