코사 is a traditional Korean dish made from fermented vegetables, primarily cabbage and radishes. It is seasoned with various spices, including garlic, ginger, and chili pepper, giving it a distinctive flavor. 코사 is often served as a side dish and is a staple in Korean cuisine, known for its health benefits due to the probiotics formed during fermentation. The process of making 코사 involves salting the vegetables to draw out moisture, followed by mixing them with the seasoning paste. Afterward, the mixture is packed into jars and left to ferment for several days to weeks. This fermentation not only enhances the taste but also preserves the vegetables, making 코사 a popular choice for long-term storage.