Does Korean Salted Shrimp Go Bad? How to Store and Recognize Spoilage

Korean salted shrimp, known as saeujeot or jeotgal, is a beloved ingredient in Korean cuisine. Its deep umami flavor makes it a versatile seasoning. But with any fermented food, freshness is paramount. So does Korean salted shrimp go bad eventually? And how can you tell if yours has spoiled?

Overview of Korean Salted Shrimp

Let’s first understand exactly what Korean salted shrimp is. Saeujeot is made by putting small mysid shrimp in solar salt and letting them ferment for at least three months. Because of this long fermentation process, the shrimp become softer and the flavor is concentrated. The salted shrimp taste extremely salty and briny, with a pungent aroma. Soy sauces, kimchi, stews, and jjigae are just a few of the foods that are meant to be seasoned with them. The fermentation protects the shrimp and lets it stay fresh for a long time when kept in the fridge.

Does Korean Salted Shrimp Go Bad?

Yes, Korean salted shrimp can go bad over time, especially if it’s not kept in the right way. Some signs of spoilage include:

• Change in color – the shrimp flesh becomes darker or faded
• Brittle, mushy texture
• Cloudy brine
• Rancid, rotten, or ammonia-like smell

As with any fermented product, freshness declines eventually. How long salted shrimp lasts depends on several factors.

Shelf Life of Korean Salted Shrimp

With proper storage, Korean salted shrimp can last 6 months to a year after purchase However, always check the expiration date and look for signs of spoilage before use. The shelf life depends on

• Freshness of the raw shrimp used
• Length of fermentation
• Storage conditions after purchase

Fully fermented shrimp that is then refrigerated can keep for the longer end of this timeframe. Shrimp fermented for less time or stored improperly may spoil sooner. Freezing extends the shelf life significantly.

Proper Storage to Maximize Freshness

To get the most longevity out of your Korean salted shrimp:

• Refrigerate immediately after purchase. Fermentation continues at cool temperatures

• Seal tightly in an airtight container. This prevents contamination or evaporation.

• Check expiration date and inspect before use. Discard if any odd appearance or smell.

• Freeze for long-term storage. Thaw in fridge before using.

Proper storage gives the active enzymes time to fully ferment the shrimp while slowing additional microbial growth that causes spoilage.

What Happens If Fermented Too Long?

Allowing Korean salted shrimp to continue fermenting for too long can also lead to spoilage. Signs it has over-fermented include:

• Soft, mushy texture from over-broken-down tissue
• Intense ammonia smell from protein over-degradation
• Darkening flesh and brine from prolonged exposure to enzymes

So don’t leave salted shrimp fermenting at room temperature indefinitely once purchased. Refrigerate promptly to slow fermentation.

Using Freezer for Extended Shelf Life

Freezing Korean salted shrimp essentially stops the fermentation, allowing it to keep much longer. The high salt content prevents it from freezing solid. To freeze:

• Double wrap tightly in plastic wrap to prevent freezer burn.

• Freeze immediately after purchasing for maximum freshness.

• Thaw overnight in the refrigerator before using.

• Use within a few months for best flavor.

With freezing, salted shrimp can keep 6 months to a year beyond its normal refrigerated shelf life.

Signs Your Salted Shrimp Has Spoiled

Always inspect salted shrimp before use. Look for these signs it has gone bad:

• Change in color – grey, brown, or yellow tinge
• Soft or mushy texture
• Strong rancid, ammonia, or rotten smell
• Cloudy brine with debris
• White fizzy bubbles or slimy film on surface

Any odd appearances or smells that deviate from the norm likely indicate spoilage has set in. When in doubt, throw it out.

Safely Handling Spoiled Salted Shrimp

If your salted shrimp shows signs of spoilage, handle it safely:

• Discard the shrimp in a sealed bag to contain the smell.

• Do not taste or eat any that is rotten. Pathogens may be present.

• Clean any surfaces or containers it touched with hot soapy water to kill bacteria.

• Note the expiration date and store location to check freshness in the future.

• Replace with a new jar, freeze upon arrival home, and use within 6-8 months.

Frequently Asked Questions

Here are some common questions about Korean salted shrimp freshness:

How long does saeujeot last unrefrigerated?

No more than 2 hours – it must be refrigerated for safety and to prevent rapid spoilage.

Can you freeze salted shrimp after opening?

Yes, freeze remainder immediately in an airtight container if you won’t finish within 3-4 months.

Is darker shrimp ok to eat?

No, throw away any with an odd, darkened color as it has likely spoiled.

What if brine is cloudy?

Cloudiness means bacteria has contaminated the jar – discard the shrimp as it is no longer safe to consume.

Can I eat if past expiration date?

Check for other signs of spoilage beyond just the date. But when in doubt, discard.

Storing Other Fermented Korean Ingredients

Like salted shrimp, other fermented Korean staples like gochujang, doenjang, and ganjang should be refrigerated after opening. Check for any mold, off-smells, separation, or other signs of spoilage before use. Discard if any doubt or past expiration date. Proper storage keeps these fermented condiments safe and usable for many months.

FAQ About Korean Salted Shrimp

Here are some other frequently asked questions about saeujeot:

What are some uses for Korean salted shrimp?

It’s commonly used to flavor kimchi, dipping sauces, stews like sundubu jjigae, and braised dishes. It also makes a good seasoning for raw fish like hoe.

What does Korean salted shrimp taste like?

It has an extremely salty, briny, fermented seafood taste. The flavor is very savory and umami, with a soft but still shrimp-like texture.

Can I substitute anchovy sauce for salted shrimp?

You can try using a small amount of anchovy sauce, fish sauce, or shrimp paste, but the flavor won’t be exactly the same. Omitting it entirely is an option too.

Is salted shrimp the same as shrimp paste?

No – shrimp paste is made from ground shrimp while salted shrimp are whole fermented shrimp. Shrimp paste doesn’t have the same firmness after fermenting.

Can I eat Korean salted shrimp on its own?

It’s very salty, so Koreans typically only eat it in small amounts as a seasoning, not by itself. A little bit goes a long way to add flavor to a dish.