What You Need to Know
Osmotic pressure from 20-30% salt concentration dehydrates microbial cells while allowing halophilic bacteria (e.g., Tetragenococcus halophilus) to thrive, producing glutamic acid-rich liquids through proteolysis.
Creates intensely savory fermented seafood sauces and pastes used as flavor bases and condiments in Korean cuisine.
Key Parameters
Temperature
15°C
4°C - 25°C
Time
3 months
2 weeks - 12 months
Equipment
Onggi (traditional ceramic jars)Weight stonesCheesecloth
Steps
- 1.
Myeolchi-jeot (Southern coastal Korea): Preserves anchovies while creating liquid seasoning
- 2.
Saeu-jeot (West Sea islands): Shrimp fermentation for kimchi seasoning
The Science
Primary Reaction
Osmotic dehydration with concurrent proteolysis