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Sauces and condiments from Korea
Aekjeot is Korean fish sauce, the liquid drawn from salted, fermented anchovy or sand lance. Fish are mixed with 20–30 % salt and left at room temperature for one to two years or more, while their own enzymes and salt-tolerant microbes break them down. It is used to season kimchi.
| Anchovy, sand lance or other fish | Also sardine, hairtail, shrimp and others[um2015] |
| Salt20–30 % of the fish weight | [um2015] |
| Starter | the fish's own enzymes and microbes |
Total time across the recorded steps: 12 months – 2 years
What changes: Fresh fish are mixed with a heavy dose of salt
Anchovies left 18–24 h at room temperature before salting made sauce with far more histamine than fresh ones. Output: salted fish.
Microbes at work in this step
Not documented for this step.
Measured measured in a studySet fixed by a specification or tested recipeReported one source reports itTypical a general value, not sourced for this fermentUnconfirmed not yet checked against a source
Aekjeot is Korean fish sauce, the liquid drawn from salted, fermented anchovy or sand lance. Fish are mixed with 20–30 % salt and left at room temperature for one to two years or more, while their own enzymes and salt-tolerant microbes break them down. It is used to season kimchi. Made in 4 steps over 12 months – 2 years. The longest step, ferment and ripen at room temperature, takes 12 months – 2 years (Um I.-S 2015) and runs at 15–25 °C (Um I.-S 2015). Salt is 20–30 % (Um I.-S 2015). Pediococcus and Halanaerobium and Tetragenococcus do most of the fermenting.
| Main step | 12 months – 2 yearsReported[um2015] | Ferment and ripen at room temperature |
|---|---|---|
| Temperature | 15–25 °CReported[um2015] | Ferment and ripen at room temperature |
| Salt | 20–30 %Reported[um2015] | Mix the fish with salt |
| Acidity | pH 5.5–6.1Measured[um2015] | Draw off and filter the liquid |
Jeotgal is the whole salted, fermented seafood. Aekjeot is only its liquid, drawn off after a year or more. Kkanari-aekjeot from sand lance and myeolchi-aekjeot from anchovy are the two common kinds.
All myeolchi- and kkanari-aekjeot products in one review had histamine above the recommended 100 mg/kg, often about ten times over. In one lab study, anchovies salted straight after catch stayed low in histamine (44.0 falling to 9.2 mg/kg over 24 months), while those left 18–24 h first stayed far higher. KFRI advises mixing fish and salt evenly in tanks over 1 tonne, because uneven salt lets histamine-forming bacteria grow. Korea's traditional seafood quality standard caps aekjeot salt at 23 %.
Hazards the sources name: Enterobacteriaceae (turn the fish's histidine into histamine).
Every number is labelled with how it is known. How this atlas is made
The first Korean mention of jeotgal is in the Samguk Sagi, where a Silla court rite food called hae (today's jeotgal) appears. KFRI's 2023 guideline says Joseon-era records, the Ssaemirok and the Jeungbo Sallim Gyeongje, show the liquid alone being used to season food, so aekjeot was already made then. It adds that jeotgal was mostly made at home until the late Joseon period, when supply shifted to mass production.
