I put in salted shrimp, salted anchovies, salted yellow corvina, salted hairtail, etc., and salted shrimp is the easiest to put in and has a lot of uses for gel whipped cream. Among the salted shrimp, the shrimp spawning season is in July, so the salted meat soaked in June is the highest level of the shrimp that is large and full of eggs just before spawning. Before that, there is salted seafood dipped in spring from March to April and salted fish dipped in May. After the spawning season, it is called Chuchujeot in September-October of autumn, Dongjeot in November, and Dongbaekjeot in January-February. There's a salted tofu that's served as freshwater shrimp. You can get raw shrimp in spring, fall, and winter except for one summer The earliest time is from spring to mid-April to May-June, when you go to Sorae Port, you can get fresh shrimp. In the upcoming spring fresh shrimp season, you can eat enough for a year with just 500g-1kg. Salted shrimp's protein helps brain cells grow, betaine helps liver function, protease protease helps digestion, antibacterial bacteriosin has anti-inflammatory effects, and chitin oligosaccharide improves immunity and activates macrophages. It is said that the vitamin ingredients from the salted shrimp fermentation process help relieve gastritis. If you finish it with delicious salted shrimp in the upcoming raw shrimp season, it will be filling for a year.