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Fish and seafood from Korea: the east coast
Changnan-jeot is jeot of Alaska pollock intestines, a by-product of the pollock catch. The guts are washed and soaked in about 3 % salt water, salted at about 25 %, sealed and ripened about 3 months at 15 °C in the shade, then cut and dressed with chilli, garlic and spring onion.
| Fresh pollock intestines | Guts of fresh (saengtae), not frozen (dongtae), pollock make the better jeot[nfm-changnan] |
| Brine for washing and soakingAbout 3 % salt water | [nfm-changnan] |
| SaltAbout 25 % | [nfm-changnan] |
| Chilli powder, chopped red chilli, garlic and spring onion strips, ginger juiceTo taste | For the seasoned jeot[encykorea-changnan] |
| Starter | spontaneous; the guts' own enzymes |
Total time across the recorded steps: 3 months – 3.1 months
What changes: The pollock intestines are pulled out whole, without tearing
The intestines are pulled from the pollock without tearing them; the folk encyclopedia calls this the most important step.
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
Changnan-jeot is jeot of Alaska pollock intestines, a by-product of the pollock catch. The guts are washed and soaked in about 3 % salt water, salted at about 25 %, sealed and ripened about 3 months at 15 °C in the shade, then cut and dressed with chilli, garlic and spring onion. Made in 6 steps over 3 months – 3.1 months. The longest step, ripen in the shade, takes 3 months (Han J.S. (한진숙)) and runs at 15 °C (Han J.S. (한진숙)). Salt is 3 % (Han J.S. (한진숙)).
| Main step | 3 monthsReported[nfm-changnan] | Ripen in the shade |
|---|---|---|
| Temperature | 15 °CReported[nfm-changnan] | Ripen in the shade |
| Salt | 3 %Reported[nfm-changnan] | Strip and wash in salt water |
Made from pollock intestines alone, which are soaked a day or two in weak brine before salting, and cut and dressed with chilli before eating; most jeotgal is whole seafood salted once.
Salt at about 25 % and a sealed, shaded crock at about 15 °C hold it while it ripens. The Korean Food Code requires changnan-jeot to be stripped, washed and checked with light for foreign matter, and bans adding water or brine to bulk it up.
Every number is labelled with how it is known. How this atlas is made
The folk encyclopedia quotes the 6th-century Qimin yaoshu for a gut jeot sealed in a jar and ripened 20 days in summer, 50 in autumn and 100 in winter, and calls it almost the same as today's method. The Encyclopedia of Korean Culture notes that such early gut jeot need not have been pollock, and dates changnan-jeot to mid-Joseon, when pollock came to Korean tables.
