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Fish and seafood from Korea
Whole anchovies are layered with salt in a jar, topped with a cap of salt and sealed. Over months the anchovies ferment into a salty, savoury jeotgal. Myeolchi-jeot is one of the most used jeotgal; it goes into kimchi and is also used with blanched seaweed.
| Fresh anchovies10 doe (Korean volume measure) | Fish caught in May and June are the most mature and best for salting[encykorea] |
| Salt6 doe | Layered with the fish, plus a white layer of salt on top[encykorea] |
Total time across the recorded steps: 2 years
What changes: Starting material: whole fresh anchovies from the spring catch
For a jeot to be eaten raw, the fish are cleaned and the bones taken out first. Output: whole fresh anchovies, caught in May and June.
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
Whole anchovies are layered with salt in a jar, topped with a cap of salt and sealed. Over months the anchovies ferment into a salty, savoury jeotgal. Myeolchi-jeot is one of the most used jeotgal; it goes into kimchi and is also used with blanched seaweed. Made in 5 steps over 2 years. The longest step, ferment, takes up to 2 years (Lim J.Y 2024) and runs at 10 °C (Lim J.Y 2024). Salt is 20–25 % (Lim J.Y 2024). Tetragenococcus halophilus and Tetragenococcus muriaticus do most of the fermenting.
| Main step | up to 2 yearsReported[lim2024][encykorea] | Ferment |
|---|---|---|
| Temperature | 10 °CReported[lim2024] | Ferment |
| Salt | 20–25 %Reported[lim2024] | Salt the anchovies at once |
| Acidity | pH 6Measured[lim2024] | Ferment |
Myeolchi-jeot is the salted anchovy itself. Myeolchi aekjeot is the clear liquid sauce made from salted anchovy. In Chungcheong and Hwanghae, sand-lance (kkanari) jeot fills the same role.
The FDA notes that histamine can form while fish is salted and fermented until the product is shelf-stable. Its current criteria for histamine-forming fish are 35 ppm as a sign of decomposition and 200 ppm as the level where illness is possible, and it says heating does not remove histamine once formed. A Korean survey found histamine up to 1,741.99 mg/kg in the most-eaten fish ferments, though estimated daily intake stayed low; in that study stir-frying cut the amines. Codex limits fish sauce to 40 mg histamine per 100 g and requires at least 200 g/L salt; that standard covers the sauce, not this salted fish. Keep the salt high and the jar sealed.
Hazards the sources name: Histamine and tyramine, biogenic amines measured in market fermented fish products (the study measured the amines, not the bacteria that form them).
Every number is labelled with how it is known. How this atlas is made
Anchovies began to be caught in large numbers in Korea in the late Joseon period. Salted anchovy is hard to find in old books, which suggests the jeot itself is fairly recent (Encyclopedia of Korean Culture).
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