Monday, June 18, 2018

saeujeot -

Saeu jeot is a Korean food of jeotgal (jeot) made from thin crusted shrimp (shrimp krill and similar) which is salted and fermented.

Among the various types of seafood fermented seafood, saeu jeot and myeolchi jeot (jeot of anchovies) are the most popular jeots. Saeu jeot is the main ingredient in various types of Korean food.

Kimchi can not be made without the existence of saeu jeot as the main ingredients. In Korean, small prawns to make a jeau saeu are called jeotsaeu (젓새우, prawns for jeot).

The quality of the jeans depends on the freshness of the shrimp used as raw materials. When the air temperature has become warmer, fishermen directly salt the shrimp after being caught.

Saeu jeot's salt content depends on the season and the air temperature during the shrimp catch. The weight of salt added to the shrimp ranges from 15% to 35% by weight of shrimp. After salted, the shrimps are inserted into the jar, and fermented in a cool room (room temperature between 10 ° C and 20 ° C).