A method for preparing the ascidian jeotgal (salted fish), and the ascidian jeotgal prepared by the method are provided to allow it to be stored for a long time by using deep water. A method for preparing the ascidian jeotgal comprise the steps cutting the flesh of ascidian whose shell is removed into 6-8 parts to remove the impurities; putting the processed ascidian and deep water in a ratio of 4:6 by weight in a container provided with a cooling circulation pump and circulation maturing it with deep water at 1-2 deg.C for 3-4 days; taking out the ascidian and removing moisture, and mixing 90 parts by weight of ascidian, 1-1.5 parts by weight of a garlic, 1-1.5 parts by weight of a ginger, 1-1.5 parts by weight of bamboo salt, 1-1.5 parts by weight of powdered green pepper, and 0.2-0.3 parts by weight of powdered red pepper.
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