Table 2. Classification of packaging type, seasoning type, salt content, and HACCP certification in Jeotgal

Food name	Number of samples	Packaging type		Seasoning type		Salt content		HACCP
		Packaged	Unpackaged	Jeotgal	Seasoned Jeotgal	Low salt(<10%)	General salt(≥10%)	Certification	Non-certification
Fermented scallop (Galibi-jeot)	1	1	-	-	1	1	-	-	1
Flatfish sikhae1) (Gajamisighae)	1	1	-	1	-	1	-	-	1
Salted baby octopuses (Kkolttugi-jeot)	2	-	2	-	2	2	-	-	2
Nagji-jeot2)	7	4	3	-	7	7	-	2	5
Salted anchovy (Myeolchi-jeot)	4	1	3	4	-	1	3	-	4
Salted fermented Alaska pollack roe (Myeonglan-jeot)	9	3	6	-	9	8	1	2	7
Myeongtaechomuchim3)	1	1	-	-	1	1	-	-	1
Salted fermented big eye herring (Baendaeng-i-jeot)	2	-	2	2	-	-	2	-	2
Salted fermented shrimp (Saeu-jeot)	7	2	5	7	-	-	7	1	6
Salted fermented squid (Ojingeo-jeot)	8	3	5	-	8	6	2	1	7
Salted fermented clam (Jogae-jeot)	1	-	1	-	1	-	1	-	1
Salted fermented Alaska pollack tripe (Changnan-jeot)	5	3	2	-	5	5	-	2	3
Salted herring roe (Cheong-eo-al-jeot)	1	1	-	-	1	1	-	-	1
Salted yellow corvina (Hwangseog-eo-jeot)	2	-	2	2	-	-	2	-	2
Total	51	20	31	16	35	33	18	8	43

¹⁾Flatfish sikhae (Gajami sighae), steamed food with salt, cooked grains and chili powder.
²⁾Nagji-jeot, salt and red pepper paste with small octopus.
³⁾Myeongtaechomuchim, pollack with vinegar dressing.