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Fish and seafood from South Korea: Jeju, the main hairtail ground. The Encyclopedia of Korean Culture lists it for both Gyeongsang and Jeolla.
Galchi-sokjeot is jeot of hairtail guts: stomach, intestines and roe sac. The scraped, washed guts are mixed 2.5 to 1 with small hairtail, salted at about 25 %, weighted under a stone and ripened about 30 days in the shade in early summer. Guts are rich in enzymes, so it ripens faster and tastes more savoury than jeot of the flesh.
| Hairtail guts (stomach, intestines, roe sac)2.5 parts | Intestine ends cut off and the contents scraped out[nfm-galchisok] |
| Small hairtail or tail pieces, cut to size1 part | [nfm-galchisok] |
| SaltAbout 25 % | Plus 1–2 cm of salt under and over the jeot in the crock[nfm-galchisok] |
| Starter | spontaneous; the guts' own enzymes, then salt-loving bacteria |
Total time across the recorded steps: 30 days
What changes: The hairtail guts are taken out, scraped clean and washed
The head and gills are cut off and the guts taken out. The ends of the small and large intestines are cut and the contents scraped out by hand, then the guts are washed in clean water.
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
Galchi-sokjeot is jeot of hairtail guts: stomach, intestines and roe sac. The scraped, washed guts are mixed 2.5 to 1 with small hairtail, salted at about 25 %, weighted under a stone and ripened about 30 days in the shade in early summer. Guts are rich in enzymes, so it ripens faster and tastes more savoury than jeot of the flesh. Made in 6 steps over 30 days. The longest step, ripen in the shade, takes 30 days (Oh Y.J. (오영주)) and runs at 10 °C (Lim J.-Y 2024). Salt is 25 % (Oh Y.J. (오영주)). Halanaerobium fermentans does most of the fermenting.
| Main step | 30 daysReported[nfm-galchisok] | Ripen in the shade |
|---|---|---|
| Temperature | 10 °CReported[lim2024] | Ripen in the shade |
| Salt | 25 %Reported[nfm-galchisok] | Mix with small hairtail and salt |
| Acidity | pH 5.7–6Measured[lim2024] | Ripen in the shade |
Galchi-sokjeot uses only the guts, so it ripens faster and tastes more savoury than galchi-jeot from the whole small fish; with changnanjeot it is one of the few Korean jeot made from fish guts.
Salt at about 25 % and a covered, shaded crock keep it from spoiling; it is eaten within about 8 months. The Korean Food Code jeotgal rules apply: no added water or brine to bulk it up, and sorbic acid only below 8 % salt (up to 1.0 g/kg).
Every number is labelled with how it is known. How this atlas is made
The Qimin yaoshu (6th century) already salts the guts of croaker, shark and mullet in a sealed jar, ripe in 20 days in summer and 50 in autumn; the folk encyclopedia compares this to galchi-sokjeot.
