Description
Saeujeot fermentation transforms salted shrimp through enzymatic and microbial action into a complex umami paste.
Technical
Endogenous shrimp enzymes (proteases like trypsin) break down muscle proteins into free amino acids (glutamate, aspartate) while halophilic bacteria (Tetragenococcus halophilus) produce lactic acid, lowering pH to ~5.0-6.0. The high salt content (20-25% brine) controls pathogenic microbes while allowing halotolerant species to thrive.
Culinary Significance
Essential for authentic kimchi flavor, providing depth of umami and accelerating vegetable fermentation through its enzymatic content. Also used as a seasoning base in soups and stews.
Science
Primary Reaction
Proteolysis → Umami compound formation
Parameters
Temperature
20°C optimal
10°C to 30°C range
Time
3 months
4 weeks – 1 year
Equipment