Group 1 - The core concept of "frosted vegetables" is that they undergo a survival response to low temperatures, leading to increased sweetness and improved texture due to the conversion of starches to soluble sugars [2][4] - Frosted vegetables are primarily cold-resistant varieties harvested in autumn and winter, such as cabbage, white radish, and spinach, while other vegetables like eggplant and tomatoes cannot withstand low temperatures [3][4] - The optimal tasting period for frosted vegetables varies by region, with the best flavor typically occurring from December to February, particularly for radishes and cabbages harvested during this time [4][5] Group 2 - Frosted vegetables cannot be artificially created at home using a refrigerator, as the process requires dynamic temperature changes and light for photosynthesis, which are not present in a static refrigerator environment [5] - The formation of frosted vegetables necessitates a stable low-temperature period lasting 5 to 7 days, along with day-night temperature fluctuations to drive sugar accumulation [5]