Shrimp
Salted salted shrimps are salted salted fish. Salted shrimps are most commonly consumed with fermented anchovies in the fermented seafood, and are used as ingredients to flavor various Korean dishes, especially kimchi, when flavored. The shrimp sauce is so low in fat that it tastes light. Unlike ordinary shrimp, it is small in size and thin in shell. There are various kinds of mackerel, mackerel, and pest. They are immersed in freshwater prawns according to their localities. Because the quality of the salted fish is highly dependent on the freshness of the shrimp, salt may be added immediately when the temperature is high. Salted salted shrimps vary in salinity and temperature depending on the region and season, but they usually contain about 15 to 40 percent salt, fermented for 2-3 months in a cool place at 10 to 20 degrees Celsius.