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Fish and seafood from Korea
Jari-jeot is Jeju's salted, fermented damselfish. Whole Chromis notatus are packed with salt, around 20 % like other jeotgal, and left to ripen. In two ripe Jeju samples the salt-loving lactic bacteria Tetragenococcus dominated, the salt level was 26 % to 33 % and the pH was close to neutral.
| Damselfish (Chromis notatus), whole | Jeju calls the fish jari or jadom[ency-jaridom] |
| SaltAround 20 % | The salt level of the reference jari-jeot in a 1991 trial[ko1991] |
Total time across the recorded steps: 2 months
What changes: Starting material: whole damselfish from the Jeju coast
The fish lives in shoals over shallow reefs 2–30 m deep and is caught mostly off Jeju. It spawns in June and July. Output: whole fresh damselfish.
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
Jari-jeot is Jeju's salted, fermented damselfish. Whole Chromis notatus are packed with salt, around 20 % like other jeotgal, and left to ripen. In two ripe Jeju samples the salt-loving lactic bacteria Tetragenococcus dominated, the salt level was 26 % to 33 % and the pH was close to neutral. Made in 4 steps over 2 months. The longest step, ferment, takes 2 months (Ko Y.H 1991). Salt is 20 % (Ko Y.H 1991). Tetragenococcus halophilus and T. muriaticus does most of the fermenting.
| Main step | 2 monthsReported[ko1991] | Ferment |
|---|---|---|
| Salt | 20 %Reported[ko1991] | Salt the whole fish |
| Acidity | pH 6.1–6.7Measured[kim2014] | Keep and eat |
Jari-jeot is made from one small reef fish caught mostly around Jeju, salted whole. Its flora is led by Tetragenococcus, which set the two Jeju jeotgal apart from seven other kinds of jeotgal compared in the same study.
A 1990 study found no N-nitrosamines in commercial salt-fermented damselfish; nitrosodimethylamine formed only when nitrite was added in acid conditions, and the fermenting fish stayed outside the pH 3.0–3.4 that favours it. Korea's Food Code 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). The 10 % salt batches on this page are laboratory trials, not a method to copy. The fish is salted whole and its pH stays at 5.5–7.0 while it ferments, so salt is the main barrier to botulism, which can kill. For shelf-stable salted fish the FDA's controls are 20 % water-phase salt or more, or pH 4.6 or below, so do not cut the salt.
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture lists jari-jeot among the jeotgal of Jeju's local foods.
