🌸Korean Traditional Medicine

Fermented Anchovy (Myeolchi Jeot)

fermented

Fermented Anchovy (Myeolchi Jeot)

Myeolchi-jeot (Korean: 멸치젓) or salted anchovies is a variety of jeotgal, made by salting and fermenting anchovies. Along with saeu-jeot, it is one of the most commonly consumed jeotgal in Korean cuisine. In mainland Korea, myeolchi-jeot is primarily used to make kimchi, while in Jeju Island, meljeot is also used as a dipping sauce. The Chuja Islands, located between South Jeolla and Jeju, are famous for producing the highest quality myeolchi-jeot.

Conditions addressed

Bone HealthImmune SupportFatigueDigestive IssuesGut Health

How to use

1–2 tbsp daily (condiment), or ½ cup as a dish
  • Consume 1–2 tablespoons daily as a condiment or side dish.
  • Do not heat — high temperatures destroy live cultures.