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Open a .step / .stp part and it measures itself: volume, thinnest wall, draft and undercuts on load, and a hole list with a BOM in one click. Measure, section, export STL.
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Fish and seafood from Korea
Ojingeo-jeot is squid that is cleaned, salted and left to ripen, then cut into strips and seasoned with chilli and garlic. Traditional jeotgal is salted at 15–25 %; a 1993 study found the seasoned squid jeotgal made in Korea at only about 8 % salt, which needed careful handling in distribution.
| Squid, skinned, gutted and washed | [wp-ojingeo] |
| SaltAbout 8 % in commercial seasoned squid jeotgal; 3–5 % in low-salt trials | [kim1993][lee2012] |
| Red pepper powder, garlic and other seasonings | [wp-ojingeo] |
Total time across the recorded steps: 41 days
What changes: Starting material: squid, skinned, gutted and washed
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
Ojingeo-jeot is squid that is cleaned, salted and left to ripen, then cut into strips and seasoned with chilli and garlic. Traditional jeotgal is salted at 15–25 %; a 1993 study found the seasoned squid jeotgal made in Korea at only about 8 % salt, which needed careful handling in distribution. Made in 4 steps over 41 days. The longest step, salt and ripen, takes 41 days (Lee K.G 2012) and runs at -1–10 °C (Lee K.G 2012). Salt is 3–5 % (Lee K.G 2012). Leuconostoc does most of the fermenting.
| Main step | 41 daysMeasured[lee2012] | Salt and ripen |
|---|---|---|
| Temperature | -1–10 °CReported[lee2012] | Salt and ripen |
| Salt | 3–5 %Reported[lee2012] | Salt and ripen |
| Acidity | pH up to 5Measured[lee2012] | Keep cold |
Traditional jeotgal is made with 15–20 % salt (Lee 2012) or about 25 % (Kim 1993). The seasoned squid jeotgal in Kim's 1993 study had only about 8 % salt, so it needed careful handling when sold.
Low-salt squid jeotgal is perishable. A study of seasoned squid jeotgal with about 8 % salt estimated its shelf life at about 3 days at 30 °C, 7 days at 20 °C and 25 days at 10 °C, so keep it refrigerated. Those figures are for spoilage and do not cover parasites. Japan's health ministry lists squid among seafood that carries Anisakis worm larvae, which can burrow into the stomach or gut wall. It says ordinary salting does not kill them, and it advises freezing at -20 °C for at least 24 hours. Nothing in these steps cooks the squid.
Every number is labelled with how it is known. How this atlas is made
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