Korean Salt-Fermented Tiny Shrimp
Saeujeot is a Korean salt-fermented tiny shrimp condiment made by mixing small shrimp thoroughly with sea salt, packing the mixture tightly into a sterilized jar, and fermenting under refrigeration for at least two weeks. During this time, the salt breaks down the shrimp's proteins into concentrated amino acids, replacing raw fishiness with a deep, complex umami that serves as the backbone of kimchi seasoning and stew bases. Rice wine and ginger juice suppress off-flavors during the early stage of fermentation, and a small amount of chili flakes adds a trace of warmth. Removing as much moisture as possible after rinsing the shrimp is critical - excess water invites off-odors during the long cure. Only clean utensils should touch the jar to ensure stable, extended storage.
Adjust Servings
Instructions
- 1
Rinse shrimp quickly and remove as much moisture as possible.
- 2
Mix shrimp and sea salt evenly in a bowl.
- 3
Add rice wine, garlic, ginger juice, and chili flakes; mix lightly.
- 4
Pack tightly in a sterilized jar and level the surface.
- 5
Ferment under refrigeration or cool temperature for at least 2 weeks.
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