The second way that kimchi varies is based on the region that the kimchi originates. Different varieties of kimchi are made in different regions in Korea. Kimchi that is made in the northern section of Korea is made with different ingredients than the southern part.
Kimchi in the north has less salt and seafood and may use a beef-bone based broth as a liquid in fermentation.
Kimchi in the southern areas have more salt and more salted and fresh seafood added to the kimchi.
This variety in methods and ingredients used to make kimchi is based on the temperature in those regions and the accessibility of ingredients. If the region is located next to the ocean than more seafood may be added. If the region is located in the cold northern area less salt was needed for preservation since it is colder.
