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Fish and seafood from Korea, south coast
Dipori is the south-coast name for baendaengi, a small herring-family fish, and dipori-jeot is its jeot. The whole fish are mixed with sun-dried salt at 200–300 g per kilogram, capped with salt and ripened in a sealed crock in the dark for six months.
| Baendaengi (dipori), whole1 kg | Spring fish, March to April, are fleshiest[nfm-baendaengi-jeot] |
| Sun-dried sea salt200–300 g | Plus about 1 cm on top[nfm-baendaengi-jeot] |
Total time across the recorded steps: 6 months
What changes: Starting material: thin, silvery baendaengi, kept whole
Fleshiest in March and April; the body is thin, so it goes in whole.
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
Dipori is the south-coast name for baendaengi, a small herring-family fish, and dipori-jeot is its jeot. The whole fish are mixed with sun-dried salt at 200–300 g per kilogram, capped with salt and ripened in a sealed crock in the dark for six months. Made in 4 steps over 6 months. The longest step, seal and ripen in the dark, takes at least 6 months (Choi Y.H). Salt is 20–30 % (Choi Y.H).
| Main step | at least 6 monthsReported[nfm-baendaengi-jeot] | Seal and ripen in the dark |
|---|---|---|
| Salt | 20–30 %Reported[nfm-baendaengi-jeot] | Mix with salt |
Dipori is the true baendaengi, a herring-family fish. On Ganghwa the name baendaengi goes to banji, an anchovy-family fish (see banji-jeot), so "baendaengi-jeot" can mean either. On the south coast the fish is mostly boiled and dried for stock; only some is made into jeot.
The WHO says botulinum toxin has been found in fermented, salted and smoked fish, and that homemade fermented foods need extra caution. The recipe's 20–30 % salt and sealed crock are not shown to be a safety control; no source we read tested them. Under the Korean Food Code, jeotgal must not be bulked up with added water or brine, and sorbic acid (up to 1.0 g/kg) is allowed only in jeotgal with 8 % salt or less.
Every number is labelled with how it is known. How this atlas is made
Baendaengi jeot appears in records from the early Joseon period, such as the Sejong sillok, as tribute or local produce.
