The types of
saeu-jeot depend on the kind of shrimp used and when they are harvested.
In spring Putjeot () is made with shrimp harvested from the end of the first month through the fourth month of the
Korean calendar (
lunisolar). It is called
deddeugi jeot () or
dotddegi jeot () in the west coast of the South Korea.
Ojeot () is made with shrimp harvested in May.
In summer Yukjeot (육젓, 六젓, six [month]
jeot) is made with shrimp harvested in June and is regarded as the highest quality
jeot. It is the type most preferred for making kimchi because of its richer flavor and bigger shrimp than other versions. The shrimp in
yukjoet have red heads and tails.
Chajeot () is made with shrimp harvested in July.
In fall Gonjaeng-ijeot () or
jahajeot () is made with very small shrimp-like
Neomysis awatschensis, one of the
opossum shrimp family, which is called
gonjaeng-i or
jaha () in
Korean. The shrimp used for it is the smallest among all
saeu-jeot. They are harvested in August and September in small amounts where
freshwater mixes with
seawater of the abyss of the
Yellow Sea. As it ferments, the
jeot changes from transparent to light violet or brown in color and becomes soft in texture.
Gonjaeng-ijeot is called
gogaemijeot () in
Jeolla Province. It is a local specialty of Seosan-gun,
Chungcheong Province.
Chujeot () is made with small shrimp harvested in autumn, which are smaller and cleaner than the shrimp in
yukjeot.
In winter Dongjeot () is made with shrimp harvested in November.
Dongbaekha (동백하젓 冬白蝦) is made with shrimp harvested in February whose bodies are white and clean.
Other saeu-jeot Tohajeot () is made with
toha (), small shrimp caught only in clean, fresh water of valleys. It is a local specialty of
South Jeolla Province. It is also called
saengijeot ().
Jajeot () is commonly called
japjeot (잡젓, literally mixed
jeot), which is made with several types of small shrimp without special selection.
Daetdaegijeot () is made with shrimp that have thick, stiff, yellowish shells. It is considered to be the lowest-quality saeu-jeot.
Saeualjeot () is made with the eggs of medium-sized red shrimp harvested in April. It was presented to the royal court as a local product during the late period of the Joseon dynasty and currently is only produced in Okgu-gun, North Jeolla Province. ==See also==