타지야 is a traditional Korean dish made from fermented vegetables, primarily using napa cabbage and radishes. It is seasoned with various spices, including chili pepper, 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 due to the probiotics formed during fermentation. The process of making 타지야 involves salting the vegetables to draw out moisture, followed by mixing them with the seasoning paste. Afterward, the mixture is left to ferment for a period, allowing the flavors to develop. 타지야 is a staple in Korean cuisine and is enjoyed both at home and in restaurants, often accompanying rice and other dishes.