Korean pickles, we generally refer to the large pickles that we eat in late autumn to early spring. This period is followed by spring and summer, when wild vegetables grow on the slopes and mountains, or when people grow pickled cabbage, cabbage, cucumbers, etc., which are good for making pickles, either pickles or pickles. Summer pickles are usually eaten at short notice, for two or three days at most, so they're simpler, and they tend to be spicy and sour. Soup pickles. It's better to drink cold and cold
