키바라 is a traditional Korean dish made from fermented vegetables, primarily using cabbage and radishes. It is seasoned with a variety of spices, including red pepper flakes, garlic, and ginger, which give it a distinct flavor. This dish is often served as a side dish in Korean meals and is known for its health benefits, including probiotics that aid digestion. The process of making 키바라 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, depending on the desired taste. This fermentation process is what makes 키바라 a staple in Korean cuisine.