As the name dong (hangul: 동; hanja: 冬; literally "winter") and chimi (hangul: 치미, an ancient term for kimchi), suggests, this kimchi is traditionally consumed during the winter season.

The northern regions consisting of Hamgyeong-do and Pyeongan-do in North Korea are particularly famous for their dongchimi.

Leaf mustard, garlic, ginger and leeks, as well as other salted ingredients may be included.

[5] Bamboo leaves are used as a main ingredient, giving the dongchimi a crisp and clean taste while adding texture.

Made from small radish, yuja, pomegranate, and Korean pears are added for a fragrant version.