kimchi and salt

 Kimchi and Salt

Cheonil-yeom is a salt made by evaporating seawater in salt fields using wind and sunlight. In Korea, Cheonil-yeom is widely used when making kimchi. It is rich in minerals, and properly processed salt enhances the sweetness of kimchi. Personally, I also prefer using Cheonil-yeom in kimchi. High-quality salt helps bring out the flavor of the cabbage during the fermentation process.

Kimchi and Jeotgal

Jeotgal is made by salting and naturally fermenting fresh fish or seafood.

In Korea, when making kimchi, jeotgal is commonly used in preparing the seasoning. Jeotgal is also a fermented ingredient that adds richness to the flavor of kimchi. Furthermore, it plays a role in enriching kimchi with nutrients like protein and calcium. Jeotgal comes in various types depending on the region or locality, and nowadays, it's easier to purchase jeotgal from different regions, allowing individuals to choose according to their preferences.

In Korea, there are various types of jeotgal, and here are some varieties used in kimchi:

• Shrimp Jeotgal: Shrimp are salted, and depending on the time of year when they are prepared, they can be called "Ojeot" if made in May, "Yukjeot" in June, or "Chujeot" in the fall. The name varies with the seasons. Jeotgal made by adding seasoning to freshwater shrimp is called "Tohajeot."

• Anchovy Fish Sauce (Myeolch-ejeot): Spring anchovies are salted and aged for over a year, with only the liquid portion being extracted to make this type of jeotgal.

• Capelin Fish Sauce (Kkanari-ejeot): Capelin fish of a similar size to anchovies are salted and aged, and only the liquid portion is extracted to make this jeotgal.

Additionally, there are various other types of jeotgal such as corvina jeotgal, croaker jeotgal, and ban-deong-i jeotgal, each with its unique flavors.