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Fish and seafood from Korea
Ojingeo-jeot is squid that is cleaned, salted and left to ripen, then cut into strips and seasoned with chilli and garlic. Traditional jeotgal is salted at 15–25 %, but most squid jeotgal sold in Korea is a low-salt, seasoned form with about 8 % salt that must be kept cold. Made in 4 steps over 23 days – 52 days. The longest step, keep cold, takes 23–52 days (Lee K.G 2012) and runs at -1–10 °C (Lee K.G 2012). Salt is 3–5 % (Lee K.G 2012). Leuconostoc does most of the fermenting.
| Main step | 23–52 daysMeasured[lee2012][kim1993] | Keep cold |
|---|---|---|
| Temperature | -1–10 °CMeasured[lee2012][kim1993] | Keep cold |
| Salt | 3–5 %Reported[lee2012] | Salt and ripen |
| Acidity | pH up to 5Measured[lee2012] | Keep cold |
| Squid, skinned, gutted and washed[wp-ojingeo] | |
| About 8 % in commercial seasoned squid jeotgal; 3–5 % in low-salt trials | Salt[kim1993][lee2012] |
| To taste | Red pepper powder, garlic and other seasonings[wp-ojingeo] |
| Starter | spontaneous |
Total time across the recorded steps: 23 days – 52 days
What changes: Starting material: squid, skinned, gutted and washed
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
Traditional jeotgal is packed in 15–25 % salt. The squid jeotgal sold today is mostly lightly salted and seasoned instead, so it depends on the fridge rather than on salt.
Low-salt squid jeotgal is perishable. A study of seasoned squid jeotgal with about 8 % salt estimated its shelf life at about 3 days at 30 °C, 7 days at 20 °C and 25 days at 10 °C, so keep it refrigerated.
Every number is labelled with how it is known. How this atlas is made
