Saema is a traditional Korean dish made from fermented vegetables, primarily using napa cabbage and radishes. It is a staple in Korean cuisine, 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 preparation of Saema involves seasoning the vegetables with a mixture of spices, including gochugaru (Korean red pepper flakes), garlic, and ginger. After mixing, the vegetables are packed tightly in jars and left to ferment at room temperature for several days. This process results in a tangy, flavorful dish that is enjoyed by many.