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Fish and seafood from Korea
Sikhae is lightly salted fish mixed with cooked millet or rice, radish, chilli powder and garlic, then left to sour. Lactic acid bacteria feed on the grain, and the pH falls to about 4.5 within days to a week. The flatfish form, gajami-sikhae, is the best known. Made in 4 steps over 35 days – 56 days. The longest step, ferment, takes 7–28 days (Lee C.H 1983) and runs at 20 °C (Lee C.H 1983). Salt is 2–10 % (Narzary Y 2021). Latilactobacillus sakei and Lactiplantibacillus plantarum and Levilactobacillus brevis do most of the fermenting.
| Main step | 7–28 daysReported[lee1983][chayu2024] | Ferment |
|---|---|---|
| Temperature | 20 °CMeasured[lee1983] | Ferment |
| Salt | 2–10 %Reported[narzary2021][chayu2024] | Mix with cooked millet, radish, chilli and garlic |
| Acidity | pH 6.3 → 4.5Measured[kim2022][lee1983] | Ferment |
| Salted flatfish (Glyptocephalus stelleri), cut up[kim2022][lee1983] | |
| Boiled millet (Setaria italica)[kim2022][lee1983] | |
| Radish[kim2022] | |
| Red pepper powder and chopped garlic[kim2022][lee1983] | |
| Low salt; about 2 % in one review, 5–10 % in another | Salt[narzary2021][chayu2024] |
| Starter | spontaneous (the grain feeds lactic acid bacteria) |
Total time across the recorded steps: 35 days – 56 days
What changes: Salt draws water out of the fish pieces
Output: lightly salted fish pieces.
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
Sikhae uses less salt than other jeotgal and adds cooked grain, so it sours by lactic fermentation in days. Most jeotgal are salted at 20–30 % and ripen slowly with no grain.
Sikhae is low in salt, so its safety rests on the fast fall in pH; in one study the pH dropped from 6.25 to 4.50 within two days at 20 °C. Keep it refrigerated after it sours; one study found quality held for up to 4 weeks in the refrigerator.
Every number is labelled with how it is known. How this atlas is made
