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Fish and seafood from Korea
Jeongeori-jeot is sardine salted and fermented; 1983 studies followed it for 80 days. They used jeot with 20 % salt as the reference and also made low-salt versions at 8–10 % salt with lactic acid, sorbitol and ethanol as preservatives and flavour enhancers. As the 20 % salt jeot ripens, the early Brevibacterium, Pseudomonas, Flavobacterium and Bacillus are replaced by Halobacterium, Micrococcus and Pediococcus.
| Sardine (Sardinops melanostictus) | [lee1983] |
| Salt20 % salt | The reference batch in the low-salt studies[cha1983b][cha1983c] |
Total time across the recorded steps: 3.6 months – 4.3 months
What changes: Salt is mixed through the sardines and draws water out
Output: salted sardine.
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
Jeongeori-jeot is sardine salted and fermented; 1983 studies followed it for 80 days. They used jeot with 20 % salt as the reference and also made low-salt versions at 8–10 % salt with lactic acid, sorbitol and ethanol as preservatives and flavour enhancers. As the 20 % salt jeot ripens, the early Brevibacterium, Pseudomonas, Flavobacterium and Bacillus are replaced by Halobacterium, Micrococcus and Pediococcus. Made in 4 steps over 3.6 months – 4.3 months. The longest step, ferment, takes 2–2.6 months (Lee E.H 1983) and runs at 26–32 °C (Lee E.H 1983). Salt is 8–20 % (Cha Y.J 1983). Micrococcus and Pediococcus (P. cerevisiae as then named), late in ripening at 20 % salt does most of the fermenting.
| Main step | 2–2.6 monthsReported[lee1983][cha1983b] | Ferment |
|---|---|---|
| Temperature | 26–32 °CReported[lee1983] | Ferment |
| Salt | 8–20 %Reported[cha1983b][cha1983c] | Salt the sardines |
| Acidity | pH 6Measured[cha1983c] | Ferment |
Jeongeori-jeot is a sardine jeot. Its taste comes mainly from free amino acids, helped by nucleotides, betaine and creatinine; in low-salt versions, an antioxidant (0.02 % BHA) slowed rancidity.
Treat the low-salt batches here as laboratory trials, not a method to copy. They held sardine at 8–10 % salt and 26–32 °C, near pH 6.0. For shelf-stable salted fish in reduced-oxygen packaging, the FDA's barriers against botulism, which can kill, include 20 % water-phase salt or more, pH 4.6 or below, or water activity below 0.85. Those batches miss the first two. The abstracts of the three 1983 papers give no water-activity figure and report no botulinum toxin or histamine test, so do not cut the salt. The FDA also says fish preserved by salting or fermenting should be gutted first, because toxin can form during the process even with strict temperature control. Its exception for ungutted fish under 5 inches has further conditions. Sardine is also a fish FAO and WHO name for histamine poisoning. The FDA says histamine can form during salting and fermenting until a product is shelf-stable, and that heat does not remove it, so start from fresh, chilled fish. In the low-salt studies, ethanol, sorbitol and lactic acid held microbe numbers below those of the 20 % salt jeot, and volatile basic nitrogen stayed under 70 mg/100 g after 100 days, which does not show the batches were free of toxin. 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).
Every number is labelled with how it is known. How this atlas is made
The Encyclopedia of Korean Culture lists jeongeori-jeot among the jeot made in the fifth month. The same entry says the earliest record of jeotgal as a group is in the Samguk Sagi, where jeotgal is among the bridal gifts for King Sinmun of Silla; that record is for jeotgal in general, not for sardine.
