It's a bit like
the explanation I got in Korea of how Kimchi is made (at least in the old days).

First you take some vegetable matter, traditionally Chinese cabbage, but anything that grows in the ground will do. Soak it in salty water for about a week, until it goes limp and mushy.

Then scoop it out, and lay it in strips in an earthenware pot, and add spices/vinegar/herbs/garlic/whatever.

Bury the pot in the garden for 6 months.

Dig up the pot, and consume the semi-putrefied contents with gusto.

It's actually not unpleasant, but given that the Koreans eat it at every single meal, you do become scunnered* by it very quickly.

(* a Scots word which encompasses the feeling better than any English equivalent I can think of at the moment. Look it up if you don't understand.)
( K2k6 has a proper job these days, Fri 11 Apr 2008, 10:55, Reply)