KimchiMedium
Salted Anchovy Jeotgal
Korean salted anchovy jeotgal made by curing small anchovies with sea salt, used as both seasoning base and side dish.
Prep 20min04 servings
myeolchi jeotgalsalted anchovykorean fermented anchovyjeotgal for kimchianchovy preserve
Instructions
- 1
Clean anchovies by removing heads/guts, rinse quickly, and drain well.
- 2
Layer anchovies and salt in a sterilized container.
- 3
Press down to minimize trapped air.
- 4
After 5 days, mix in garlic, ginger, chili flakes, and rice wine.
- 5
Reseal and cure for at least 7 more days in the fridge.
Tips
Too little salt increases spoilage risk.
A small amount boosts kimchi seasoning umami.
Nutrition (per serving)
Calories
120
kcal
Protein
15
g
Carbs
1
g
Fat
6
g
Adjust Servings
2servings
→
servings
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