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Myeolchijeot or
myeolchi jeot is a type of jeotgal with the main ingredients of anchovy.
Myeolchijeot is widely used for kimchi making materials. Myeolchijeot means
myeolchi (멸치
teri) and jeot (marinated). Teri was captured on the southern coast of South
Korea. The process of making it by giving salt about 15 to 20% of the weight of
fish, then fermented for 2 to 3 months in jangdok.
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