ish ▁gre ens ▁or ▁d ried ▁leaves ▁of ▁nap a ▁cab b ages ▁ ▁s sam mu ▁– ▁paper ▁thin ▁rad ish ▁pick led ▁in ▁vin eg ar , ▁salt , ▁and ▁sugar . ▁It ▁is ▁one ▁of ▁the ▁s sam ▁veget ables ▁commonly ▁used ▁to ▁wrap ▁sam gy e ops al ▁or ▁gal bi ▁ ▁D ishes ▁ ▁d ong ch imi ▁– ▁a ▁type ▁of ▁water ▁k im chi , ▁made ▁by ▁pour ing ▁bo iled ▁and ▁then ▁co o led ▁water ▁to ▁s lic ed ▁and ▁salt ed ▁rad ishes , ▁pick led ▁ch ili , ▁and ▁the ▁ing red ients ▁that ▁are ▁put ▁in ▁a ▁che es ec l oth ▁bag : ▁app les , ▁p ears , ▁gar lic s , ▁ging ers , ▁ch ili ▁se eds , ▁sc all ions , ▁and ▁must ard ▁gre ens . ▁The ▁ing red ients ▁in ▁the ▁che es ec l oth ▁bag ▁are ▁taken ▁out ▁after ▁ 2 0 – 3 0 ▁days . ▁ ▁k k ak d ug i ▁– ▁a ▁type ▁of ▁k im chi , ▁made ▁by ▁mar in ating ▁cub ed ▁and ▁salt ed ▁rad ishes ▁with ▁pure ed ▁mixture ▁of ▁red ▁ch ili , ▁sc all ions , ▁p ear , ▁and ▁on ion , ▁fish ▁sau ce , ▁ch ili ▁pow der , ▁pl um ▁sy rup , ▁and ▁salt . ▁Cho pped ▁sc all ions ▁are ▁usually ▁spr ink led ▁on ▁top . ▁ ▁m ub ap ▁– ▁a ▁type ▁of