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The origin of fermentation[edit]

History about fermentation particular to jeotgal belongs on the jeotgal page, but history about fermentation in general belongs on the fermentation page. That's why I removed the "The origin of fermentation" section. 21:49, 19 October 2007 (UTC)

Okay --Appletrees 00:24, 20 October 2007 (UTC)

What is "uncountry"?[edit]

What is "uncountry" (last word in third paragraph)? 22:28, 19 October 2007 (UTC)

Hmm...I just didn't know how to translate "내륙지방 (內陸地方)" to English, so just referred to a Korea-English dictionary. But is uncountry Konglish? Literally, 내륙지방 means inner regions far from a coast. --Appletrees 00:32, 20 October 2007 (UTC)00:24, 20 October 2007 (UTC)
I don't know if uncountry is Konglish, but sure isn't English. The un~ prefix has the meaning of not. One might translate uncountry to Korean as 불국(不國) (which isn't even a word) or even 외국(外國). I can translate 내륙지방 as inland region. 04:59, 20 October 2007 (UTC)

Possible Dead Link[edit]

I get an "Unknown host" error when trying to visit (which is the last external link). What do others experience with that link? 05:35, 20 October 2007 (UTC)

Appletrees has made this moot by replacing the link with others. 15:51, 21 October 2007 (UTC)

History: What is Ji?[edit]

The history section is ambiguous about what Ji is. Is Ji a person, a book, or a food? 16:13, 21 October 2007 (UTC)

It is the ancient name of jeotgal or salted fermented seafood in China, so it is food. But I'm not sure that the pronunciation of it is the same as Chinese used to call because I don't know about Chinese speaking at all. Moreover, I did not read the whole references yet to which I added here.
You seem to read and write Korean language fluently (I guess you're a Korean-American or capable of speaking Korean). In case I couldn't answer to you, I recommend you to visit the external links which describes well about the origin of jeotgal. --Appletrees 16:41, 21 October 2007 (UTC)
Thanks for the answer that ji is food. With your answer, I was about to clean up the grammar, when I realized another possible issue. Does the book make any mention of jeotgal, per se, (that is, does the book mention jeotgal by that name), or does it only mention ji, the predecessor to jeotgal? You are much more knowledgeable about Korean than I. I only know enough about Korean to ask the right question and clarify things. So, we complement each other. 00:50, 22 October 2007 (UTC)


The texture of these foods should be described. "Jeotgal" is under the category "Fish sauce," but it appears that some of these are not sauces, but have a lot of solids along with a bit of liquid. Badagnani (talk) 22:48, 5 September 2008 (UTC)