Kimchi from the northern parts of Korea tends to have less salt and red chili and usually does not include brined seafood for seasoning. Northern kimchi often has a watery consistency. Kimchi made in the southern parts of Korea, such as Jeolla-do and Gyeongsang-do, uses salt, chili peppers and "myeolchijeot" (, brined anchovy allowed to ferment) or "saeujeot" (, brined shrimp allowed to ferment), "myeolchiaekjeot" (), "kkanariaekjeot" (), liquid anchovy jeot, similar to fish sauce used in Southeast Asia, but thicker.