What You Need to Know
Jeotgal is produced through lactic acid fermentation of seafood (shrimp, fish, shellfish) in high-salt conditions (15-30% salinity), where halophilic bacteria (e.g., Tetragenococcus halophilus) break down proteins into amino acids and peptides.
Adds umami depth to dishes like kimchi, stews, and dipping sauces while preserving seafood without refrigeration.
Key Parameters
Temperature
15°C
10°C - 25°C
Time
3 months
2 weeks - 12 months
Equipment
Earthenware onggiStoneware jarsCheesecloth covers
Steps
- 1.
Saeujeot (shrimp jeotgal) (Southern coastal Korea): Provides enzymatic action for kimchi fermentation
- 2.
Myeolchi-jeot (anchovy jeotgal) (Jeolla province): Base for soups and stews
The Science
Primary Reaction
Lactic acid fermentation