Variations available in South Korea include Bulgogi burgers and Kimchi burgers. This is also how fruits are fermented into wine and cabbage into Kimchi or sauerkraut. Korean side dishes like kimchi, nameul, bibimbap are served alongside. Rice dishes and kimchi are staple Korean food. Traditional Korean breakfast consisted of rice, kimchi and soup. School lunches in South Korea include traditional foods like rice and kimchi (fermented cabbage). It includes white napa cabbage kimchi and other varieties such as white radish kimchi ("dongchimi"). Most have buffets, with cold food, and vegetarian kimchi and tofu being the main features. Early records of kimchi do not mention garlic or chili pepper. North Korean kimchi tends to be less spicy and red than South Korean kimchi. "Gogumasoon Kimchi" is made from sweet potato stems. Some locations also include the traditional Korean side dish "kimchi". There are hundreds of varieties of kimchi made with different vegetables as the main ingredients. The dish is good for using up ripened kimchi. This preservation process is similar to that used to produce Korean kimchi.