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Start with green and white cabbage. Cabbage is preserved by fermentation, both in Asian and in Europe. In Korea, instead of sauerkraut, a mild dish, you get kimchi. Driving through the hilly Korean countryside north of Seoul, I noticed very large plastic sheets laid out on the sides of the road, near farming houses. They were covered, covered with small bright red chili peppers, laid out to dry. These would form the fiery base of the spices that separate kimchi from sauerkraut. There are many other possible ingredients, but you can usually expect orange carrots, green and white scallions, and white radish, ginger, and garlic.