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Kimchi is a uniquely pungent mixture of fermented vegetables and its variations amounted to roughly 80 kinds of dishes during the Joseon period. For spring, summer, and fall consumption, kimchi was cured in a small quantity, but for the winter months, large quantities were made so that it could be eaten over three or four months. The kimchi-curing for the winter season was called, " gimjang," and was usually done in late November.
In ancient times, kimchi was made of greens pickles and salt or a salt and alcohol mixture. By the end of Unified Silla and the beginning of Goryeo, sliced-radish kimchi pickled in brine became popular. Soon thereafter chili was introduced to Korea around 1500 and it was added to make kimchi as well. During the late Joseon era, powdered chili, together with jeotgal (fish or shellfish paste), became the favored ingredients in kimchi. In the southern regions, the jeotgal was made of anchovies, while in the northern regions, croaker and shrimp jeotgal were more popular. The climatic differences of each region affected the taste of kimchi as well. In warm places, jeotgal and chili powder were used in abundance so that kimchi could be prevented from going bad.
On the other hand, kimchi made in colder areas was less salty and pungent. Today, many firms are mass-producing kimchi
