sumna

Sumna refers to a traditional Korean fermented vegetable dish. It is a type of kimchi, but typically prepared with different vegetables and a distinct flavor profile compared to more common varieties like napa cabbage kimchi. The specific ingredients and preparation methods can vary significantly by region and household, leading to diverse interpretations of sumna.

The primary vegetables used in sumna often include radish, cucumber, or other crisp vegetables, which are then seasoned with a mixture of chili powder (gochugaru), garlic, ginger, and sometimes fermented seafood like shrimp or anchovy paste. The fermentation process, which relies on lactic acid bacteria, is crucial to developing its characteristic tangy and savory taste.

Sumna is generally eaten as a side dish, known as banchan, accompanying rice and other Korean meals. Its refreshing and slightly spicy qualities make it a popular accompaniment to richer or heavier dishes. Like other fermented foods, sumna is considered to be nutritious, offering probiotics and various vitamins. The term "sumna" itself can sometimes be used more broadly to encompass various types of lightly fermented or pickled vegetables in Korean cuisine.