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Fish and seafood from South Korea
Hwangseogeojeot is croaker, scaled and gutted, then salted and ripened for months. The fish are cleaned, their gills and mouths packed with salt, layered with about 20 % salt in a jar, covered with boiled and cooled 10 % brine and weighted down. It is eaten chopped and seasoned or steamed, and minced into kimchi seasoning.
| Fresh hwangseogeo, scaled and gutted | Caught on the south-west coast in May and June[ency-hwangseogeo] |
| SaltAbout 20 % of the fish weight | Packed into the gills and mouth, then layered with the fish[ency-hwangseogeo] |
| 10 % salt brine, boiled and cooled | Poured over the packed fish[ency-hwangseogeo] |
Total time across the recorded steps: 3 months – 2 years
What changes: Fresh croaker are scaled, gutted and washed in salt water
Fish caught in May and June are used. The encyclopedia's jeotgal calendar lists hwangseogeojeot among the jeot made in the fourth month. Output: cleaned whole fish.
Microbes at work in this step
none
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
Hwangseogeojeot is croaker, scaled and gutted, then salted and ripened for months. The fish are cleaned, their gills and mouths packed with salt, layered with about 20 % salt in a jar, covered with boiled and cooled 10 % brine and weighted down. It is eaten chopped and seasoned or steamed, and minced into kimchi seasoning. Made in 5 steps over 3 months – 2 years. The longest step, ripen in a cool, dark place, takes 3 months – 2 years (Han B.J. 2010 (revised 2023)) and runs at 10 °C (Lim J.Y 2024). Salt is 20–25 % (Han B.J. 2010 (revised 2023)). Chromohalobacter canadensis does most of the fermenting.
| Main step | 3 months – 2 yearsReported[ency-hwangseogeo][lim2024] | Ripen in a cool, dark place |
|---|---|---|
| Temperature | 10 °CReported[lim2024] | Ripen in a cool, dark place |
| Salt | 20–25 %Reported[ency-hwangseogeo][lim2024] | Pack with salt and layer in a jar |
| Acidity | pH 5.8Measured[lim2024] | Ripen in a cool, dark place |
Hwangseogeojeot keeps the gutted fish whole and adds a cover of boiled, cooled brine over the dry salt. In a 24-month study it was the least acidic of three jeotgal and was dominated by Chromohalobacter, while anchovy jeot was dominated by Tetragenococcus.
Keep the fish under brine and weighted in a cool, dark place. Korea's Food Code forbids adding water to jeotgal to bulk it up, allows sorbic acid only in jeotgal with 8 % salt or less, and sets an E. coli limit (n=5, c=1, m=0, M=10).
Every number is labelled with how it is known. How this atlas is made
The encyclopedia's recipe cites Joseon Musang Sinsik Yori Jebeop (Yi Yong-gi, 1924). Its jeotgal overview lists hwangseogeojeot among the jeot of Jeolla-do.
