Dry vegetables

Korean cuisine includes a lot of dried vegetables. Suppose that's one way to preserve vegetables for cold winters. Before cooking, they are usually soaked in water. While we were in the Soyosan area, we saw strings of eggplants, carpets of chilis and pumpkins, generously doused by sun and visited by bugs. Here: eggplants, sliced in quarters and hung to dry by the road leading up to Soyosan