sentences:  Fermented foods were widely available in Three Kingdoms of Korea, as "Sānguózhì", a Jin Chinese historical text published in 289, mentions that the Goguryeo Koreans are skilled in making fermented foods such as wine, soybean paste and salted and fermented fish in the section titled "Dongyi" in the "Book of Wei".The first Korean record of "jeotgal" appeared in "Samguk Sagi", with a reference that King Sinmun offered rice, wine, jerky, and "jeotgal" as wedding presents in 683.In 1124, a Song Chinese envoy wrote that "jeotgal" was enjoyed by high and low alike in Goryeo.