 Unlike the abundant food materials available in the hot, humid summers and clear, dry springs and autumns, cold winters see Koreans eating dried vegetables and kimchi instead of fresh vegetables.Jeotgal, a salted fermented fish, was developed by the ancestors in the southern region of Korea as a way to preserve fish for a long period of time during the cold winters and hot summers.However, recent climate changes have introduced a subtropical climate to the peninsula, changing the types of seasonal food materials available.