Description

Jeotgal is a category of Korean fermented seafood products prepared with salt and used as condiments or kimchi ingredients.

Fermentation process

  • Seafood mixed with salt
  • Fermented for weeks to months
  • Used directly or as seasoning

Reported microbiology (examples)

  • Halotolerant bacteria: Tetragenococcus spp.

Functional relevance

  • Intense umami flavor
  • Long preservation via salt fermentation

References

(To be added)