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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://snabelen.no/users/syklemil/statuses/110102482713907690">esa (syklemil@snabelen.no)'s status on Wednesday, 29-Mar-2023 05:12:02 JST</a><a href="https://snabelen.no/@syklemil" title="syklemil@snabelen.no"><img src="https://gnusocial.jp/avatar/79060-48-20221222185259.webp" width="48" height="48" alt="esa" style="position: absolute; left: 0; top: 0;">esa</a></section><article><p>Meg: En skulle da tro at det fantes en slags oppskrift på norsk kimchi med kål som vokser her, kanskje noe slags tørrfisk til jeotgal, vi har jo rakfisk og greier …</p><p>Internett: Norsk kimchi er helt uten jeotgal ☺️ </p><p><a href="https://en.wikipedia.org/wiki/Jeotgal" rel="nofollow noreferrer">https://en.wikipedia.org/wiki/Jeotgal</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/1358378#notice-2809913">In conversation</a><time datetime="2023-03-29T05:12:02+09:00" title="Wednesday, 29-Mar-2023 05:12:02 JST">Wednesday, 29-Mar-2023 05:12:02 JST</time> <span>from <span><a href="https://snabelen.no/@syklemil/110102482713907690" rel="external" title="Sent from snabelen.no via ActivityPub">snabelen.no</a></span></span><a href="https://snabelen.no/@syklemil/110102482713907690">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: upload.wikimedia.org</div><h5><a href="https://en.wikipedia.org/wiki/Jeotgal">Jeotgal</a></h5><div></div></header><div>Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. 
Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews.History
Fermented foods were widely available in...</div><footer></footer></article></li></ol></footer></blockquote>

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esa (syklemil@snabelen.no)'s status on Wednesday, 29-Mar-2023 05:12:02 JST esa
Meg: En skulle da tro at det fantes en slags oppskrift på norsk kimchi med kål som vokser her, kanskje noe slags tørrfisk til jeotgal, vi har jo rakfisk og greier …
Internett: Norsk kimchi er helt uten jeotgal ☺️
https://en.wikipedia.org/wiki/Jeotgal
In conversationWednesday, 29-Mar-2023 05:12:02 JST from snabelen.nopermalink
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  Jeotgal
  Jeotgal (젓갈) or jeot (젓), translated as salted seafood, is a category of salted preserved dishes made with seafood such as shrimps, oysters, clams, fish, and roe. Depending on the ingredients, jeotgal can range from flabby, solid pieces to clear, broth-like liquid. Solid jeotgal are usually eaten as banchan (side dishes). Liquid jeotgal, called aekjeot (액젓) or fish sauce, is popularly used in kimchi seasoning, as well as in various soups and stews (guk, jijimi, jjigae). As a condiment, jeotgal with smaller bits of solid ingredients such as saeu-jeot (shrimp jeotgal) is commonly served as a dipping sauce with pork dishes (bossam, jokbal, samgyeopsal), sundae (Korean sausage), hoe (raw fish), and a number of soups and stews. History Fermented foods were widely available in...

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