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Vegetables from Chungcheong, Korea
Jeotgukji is a kimchi with a broth made by stirring jeotguk, the liquid of salted fish, usually yellow croaker, into cold water and pouring it over the vegetables. Korean Wikipedia lists it among the regional kimchi of Chungcheong. No source read gives amounts or times.
A short entry: the sources we found record only what is said here about Jeotgukji itself. Its own sources do not record how it is made, so the steps and scenes below are those of Jogijeot (salted yellow croaker), the closest documented fish and seafood ferment, shown as a guide to the method, not as a record of Jeotgukji.
| Vegetables | [KoWiki] |
| Jeotguk, mostly from yellow croaker | Stirred into cold water[KoWiki] |
| Cold water | [KoWiki] |
Total time across the steps of Jogijeot (salted yellow croaker): 3 months
What changes: The whole croaker are washed in salt water
The croaker are washed in salt water and drained.
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
Jeotgukji is a kimchi with a broth made by stirring jeotguk, the liquid of salted fish, usually yellow croaker, into cold water and pouring it over the vegetables. Korean Wikipedia lists it among the regional kimchi of Chungcheong. No source read gives amounts or times.
Jeotgukji takes its salt from a jeot broth poured over the vegetables, not from jeot mixed into the seasoning paste. The Chungcheong coast favours croaker, small croaker and shrimp jeot.
Every number is labelled with how it is known. How this atlas is made
The farming song Nongga wollyeongga (1843) names jeotgukji among the kimjang dishes of the 10th month, next to jangajji.
