Description
A traditional Korean fermented seafood product used as a seasoning or condiment.
Technical
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.
Culinary Significance
Adds umami depth to dishes like kimchi, stews, and dipping sauces while preserving seafood without refrigeration.
Science
Primary Reaction
Lactic acid fermentation
Parameters
Temperature
15°C optimal
10°C to 25°C range
Time
3 months
2 weeks – 12 months
Equipment
Earthenware onggiStoneware jarsCheesecloth covers