1.   No Korean worth his or her sugar and salt can do without the fiery and intensely vinegary fermented cabbage concoction.

2.   Salt is needed to preserve kimchi, the food staple similar to sauerkraut that is made from fermented cabbage,

3.   This means fatty fried meats, fried potatoes, fried apples, pancakes, cabbage soup topped with mayonnaise, fermented cabbage, butter and dense black bread.

4.   Many visitors balk at the pungent odor of the fermented cabbage dish, which lingers on the breath for hours.