There are some regional variations of Sikhye. These include 'Andong Sikhye' and other varieties of Sikhye like 'Jinju sikhye,' 'Gangwon-do sikhye,' and 'Gyeongsang-do sikhye.' Andong Sikhye is a little bit different from the ordinary style of Sikhye. It uses radishes, carrots, and powdered red pepper to make it somewhat hot. And then, it is fermented for several days. The important thing is the crunchy texture of the radishes. It should be kept through the long fermentation process of Sikhye. Sikhye with a soft texture of the radish is regarded as an inferior product. Andong Sikhye is good for digesting because it has lactobacillus in it.