"포" refers to a traditional Korean dish made from fermented vegetables, primarily napa cabbage and radishes. It is a staple in Korean cuisine and is often served as a side dish, known as banchan. The fermentation process enhances the flavors and preserves the vegetables, making it a nutritious addition to meals. The most famous type of "포" is kimchi, which is seasoned with various spices, including garlic, ginger, and red pepper flakes. This dish is not only popular in Korea but has also gained international recognition for its unique taste and health benefits, such as being rich in vitamins and probiotics.