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Fish and seafood from South Korea, Jeolla
Toha-jeot is jeot of toha, a small freshwater shrimp from rice paddies and reservoirs. The washed live shrimp are layered with thick salt, sealed and kept a month or more in a cool, dark place; studies salted them at 20 % and ripened them at about 4–5 °C. It is often ground with glutinous rice and chilli and seasoned before eating.
| Fresh toha (freshwater shrimp), whole | [nfm-toha][park1996] |
| Salt20 % (w/w) in a 1996 study | The folk method layers salt thickly[park1996][nfm-toha] |
| Cooked glutinous rice, salt and chilli powderTo taste | Ground with the shrimp for a quick or seasoned toha-jeot[nfm-toha] |
| Ginger and garlicTo taste | Present in commercial toha-jeot[lee1997] |
| Starter | spontaneous |
Total time across the recorded steps: 30 days
What changes: The fresh freshwater shrimp are washed clean
Fresh toha caught in clean paddies or streams are washed well.
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
Toha-jeot is jeot of toha, a small freshwater shrimp from rice paddies and reservoirs. The washed live shrimp are layered with thick salt, sealed and kept a month or more in a cool, dark place; studies salted them at 20 % and ripened them at about 4–5 °C. It is often ground with glutinous rice and chilli and seasoned before eating. Made in 4 steps over 30 days. The longest step, ripen cool and dark, takes at least 30 days (Ahn J.Y. (안정윤)) and runs at 3–7 °C (Park W.K 1996). Salt is 20 % (Park W.K 1996).
| Main step | at least 30 daysReported[nfm-toha][park1996][lee1997] | Ripen cool and dark |
|---|---|---|
| Temperature | 3–7 °CReported[park1996][lee1997] | Ripen cool and dark |
| Salt | 20 %Reported[park1996][nfm-toha] | Layer with salt and seal |
Toha-jeot is a freshwater jeot: tiny paddy shrimp instead of sea shrimp. It is usually ground with glutinous rice and chilli, while saeu-jeot is kept whole in salt.
One study salted it at 20 % and ripened it at about 4 °C, and a commercial version was ripened at 3–7 °C, but they measured nutrients and flavour, not safety. The folk method gives no salt amount and only a cool place. These are raw freshwater shrimp. WHO says people catch fluke worms by eating raw crustaceans, and it names freshwater crabs and crayfish as lung fluke hosts, not shrimp. No study we found tested toha for flukes or shows that salting kills them. Do not eat the quick version, made from fresh shrimp that were not first salted, raw.
Every number is labelled with how it is known. How this atlas is made
Toha-jeot was a royal tribute and a dish of yangban households, the Omcheon toha-jeot of Gangjin being the best-known case. Jeolla folk medicine used it for indigestion, hence the name sohwa-jeot (digestion jeot). Since the 1990s Geumjeong in Yeongam has farmed toha for Geumjeong toha-jeot.
