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Other from China, Japan, Korea, Thailand and Malaysia
Edible jellyfish are cured, not fermented. Fresh bells and oral arms are washed and soaked in rounds of salt and alum (aluminium sulfate salts), with less alum each round, until most of the water content is lowered and the soft tissue turns crisp and rubbery. The whole cure takes from 4 to 40 days, and no microbe does the work.
| Fresh jellyfish, umbrella and oral arms | Processed within hours of catching, since they spoil fast[bleve2021] |
| Salt | [bleve2021][raposo2022] |
| Alum (potassium or ammonium aluminium sulfate) | The share of alum is lowered with each round[bleve2021] |
| Sodium bicarbonate | Added with the salt and alum in the Sarawak method[raposo2022] |
| Starter | none (chemical dehydration) |
Total time across the recorded steps: 8 days – 17 days
What changes: The jellyfish bell is cut from the arms and washed clean
Washing removes mucus, gonads, sand and bacteria. Both parts are processed for eating. Output: cleaned umbrellas and oral arms.
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
Edible jellyfish are cured, not fermented. Fresh bells and oral arms are washed and soaked in rounds of salt and alum (aluminium sulfate salts), with less alum each round, until most of the water content is lowered and the soft tissue turns crisp and rubbery. The whole cure takes from 4 to 40 days, and no microbe does the work. Made in 5 steps over 8 days – 17 days. The longest step, wash with salt water, takes 3–7 days (Raposo A 2022). Salt is 25–27 % (Rakmae S 2020). None; salt and alum dehydrate and firm the tissue, and alum partly disinfects it does most of the fermenting.
| Main step | 3–7 daysReported[raposo2022] | Wash with salt water |
|---|---|---|
| Salt | 25–27 %Reported[rakmae2020] | Drain and hold |
Unlike salted fish, nothing ferments or ripens. Alum metal ions probably cross-link the jellyfish collagen and salt pulls the water out, a chemical cure much like the alkali cure of century eggs.
Not a fermentation; kept as a boundary entry. Aluminium from the alum is the main concern, since long exposure during processing, shipping and storage raises the aluminium content of the product. A review cites market samples in Shenzhen at 318–1000 mg aluminium per kg, with young children there above the tolerable intake. The EU tolerable weekly intake is 1 mg aluminium per kg of body weight and the JECFA figure is 2 mg. In a Tianjin survey the same review cites, jellyfish averaged 433 mg per kg against a recommended residue level of 100 mg per kg. The review also reports a few cases of anaphylaxis after eating jellyfish. Alum-free calcium-salt treatments have been developed for EU use. Fresh jellyfish spoil within hours and the ratios are not published, so read the stages below as a record of the trade, not a home recipe.
Hazards the sources name: Aluminium from the alum cure, not a microbe; market samples in Shenzhen held 318–1000 mg per kg (as cited in a review); Staphylococci and Vibrio species, in small numbers on Rhizostoma pulmo washed in sterile seawater before any cure.
Every number is labelled with how it is known. How this atlas is made
Jellyfish are eaten mainly in East and Southeast Asia, where the crisp texture comes from the alum cure. Western interest is recent; in the EU jellyfish foods fall under novel food law.
