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Fish and seafood from Korea
Dwemi-jeot, also called yeopsak-jeot, is jeot made from young gizzard shad. No household recipe was found, so it is shown with the general jeotgal method; a 1994 study followed its liquid (yeopsak-aekjeot) for a year.
| Young gizzard shad, whole | [nfm-jeoneobam] |
| Salt | No amount was found for dwemi-jeot |
| Bone broth | Added to the liquid in the 1994 study[an1994] |
Total time across the recorded steps: 12 months
What changes: Starting material: young gizzard shad, kept whole
Output: whole young shad.
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
Dwemi-jeot, also called yeopsak-jeot, is jeot made from young gizzard shad. No household recipe was found, so it is shown with the general jeotgal method; a 1994 study followed its liquid (yeopsak-aekjeot) for a year. Made in 5 steps over 12 months. The longest step, age the liquid for a year, takes 12 months (An Y.J. and Chung H.J. 1994). Tetragenococcus halophilus, T. muriaticus and Lactobacillus sakei, found in myeolchi-jeotgal does most of the fermenting.
| Main step | 12 monthsReported[an1994] | Age the liquid for a year |
|---|---|---|
| Acidity | pH 6.4Measured[an1994] | Ripen to a liquid |
Dwemi-jeot uses the young gizzard shad whole. Gizzard shad gives three jeot: dwemi-jeot (yeopsak-jeot) from the young fish, jeoneo-sokjeot from the guts, and jeoneo-bamjeot from the stomach alone. Its liquid was once thrown away; the 1994 study tested it as a kimchi seasoning.
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
