Two of the red ones are the same kind and the white ones are without the chili pepper. Why two of the same ones you ask? Cuz Koreans eat a lot of kimchi, and they could go thru one or more of those per person! These kimchi were one of the best I’ve had! They weren’t even fermented yet, but the seasoning was spot on!! Hard to find these top notch kimchi even in Korea! Why so little banchan, you ask? Usually at specialty restaurant like this one, they concentrate on serving good kimchi. That’s it. No other banchan needed with noodle soup.