Description
A traditional Korean fermented seafood product used as a seasoning or condiment.
Technical
Jeotgal is produced through lactic acid fermentation of seafood (shrimp, fish, shellfish) in high-salt conditions (15-30% salinity), where halophilic bacteria (e.g., Tetragenococcus halophilus) break down proteins into amino acids and peptides.
Culinary Significance
Adds umami depth to dishes like kimchi, stews, and dipping sauces while preserving seafood without refrigeration.
Gear for Jeotgal
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