Janggeom is a traditional Korean dish made from fermented vegetables, primarily using napa cabbage and radishes. It is similar to kimchi but is typically less spicy and has a milder flavor. The fermentation process enhances the nutritional value and gives it a unique taste, making it a popular side dish in Korean cuisine. The preparation of janggeom involves salting the vegetables and allowing them to ferment for a period, which can vary from a few days to several weeks. This dish is often enjoyed with rice and can be served alongside various main courses, adding a refreshing contrast to richer flavors.