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Fish and seafood from Korea: Gangneung district
Ojingeo-sikhae is Gangneung's squid (Todarodes pacificus) sikhae, a traditional salt-fermented squid made with grain, red pepper and garlic. A 2012 study found the best product with 4 % sun-dried sea salt and 6 % each of chilli powder and garlic, fermented 6 days at 10 °C.
| Squid (Todarodes pacificus) | [kim2012][kim1994a] |
| Sun-dried sea salt4 % | Best level in the 2012 study; the abstract gives no basis for the percentage[kim2012] |
| Red pepper powder6 % | Best level in the 2012 study; 5 % and 10 % were compared in the 1994 trial[kim2012][kim1994c] |
| Crushed garlic6 % | Best level in the 2012 study; 2, 3 and 4 % were compared in the 1994 trial[kim2012][kim1994b] |
| Grain30 % or 50 % | The two levels compared at 20 °C in the 1994 trial; the type of grain is not given in the abstract[kim1994c] |
Total time across the recorded steps: 21 days
What changes: Starting material: whole squid, Todarodes pacificus
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
Ojingeo-sikhae is Gangneung's squid (Todarodes pacificus) sikhae, a traditional salt-fermented squid made with grain, red pepper and garlic. A 2012 study found the best product with 4 % sun-dried sea salt and 6 % each of chilli powder and garlic, fermented 6 days at 10 °C. Made in 4 steps over 21 days. The longest step, ripen to the 1994 optimum, takes 15 days (Kim S.M 1994). Salt is 4 % (Kim S.R 2012). Lactic acid bacteria does most of the fermenting.
| Main step | 15 daysReported[kim1994a] | Ripen to the 1994 optimum |
|---|---|---|
| Temperature | 10 °CReported[kim2012] | Ferment cool |
| Salt | 4 %Reported[kim2012] | Mix with grain, salt, red pepper and garlic |
Made from squid instead of fish. The Gyeongsang squid sikhae studied by Lee et al. 2001 is a dried-squid version (see Mareun ojingeo sikhae).
No source read tests this sikhae for pathogens or toxins. In general, biogenic amines such as histamine are a recognised hazard of traditionally fermented fish, and a review (Narzary et al. 2021) cites elevated histamine and tyramine in 47 fermented fish samples made from anchovy, squid, clam and shrimp. That is a general finding, not a measurement of Gangneung squid sikhae. The method in these sources does not cook the squid. The FDA says brining and pickling do not eliminate parasites in seafood, and that freezing at -20 °C for 7 days kills them. This mix is also low in salt, since the 2012 optimum used 4 % sun-dried sea salt (the abstract does not say 4 % of what) and 10 °C. For refrigerated, reduced-oxygen-packed fish the FDA lists a water phase salt level of at least 5 %, or a pH of 5.0 or below, among the ways to stop type E C. botulinum, which can grow from 3.3 °C. A low-salt batch kept at 10 °C is not protected by salt alone, so do not ferment it at room temperature.
Every number is labelled with how it is known. How this atlas is made
Kim et al. (1994) describe Kang-Nung squid sikhae as a traditional fermented fish food that survived only as a local food of the Kang-Nung district, and began a series of papers to preserve its traditional culture and develop it as a commercial product.
