What is Sikhae?
{{Infobox food | name = ''Sikhae'' | image = Gajamisikhae (fermented righteye flounders).jpg | caption = ''Gajami-sikhae'' (fermented [[Pleuronectidae|righteye flounder]]s) | alternate_name = | country = [[Korea]] | region = | national_cuisine = [[Korean cuisine]] | creator = | year = | mintime = | maxtime = | type = | course = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = ''[[Jeotgal]]'' | other = }} {{Infobox Korean name | title = Korean name | hangul = {{lang|ko|식해}} | hanja = {{lang|ko-Hant|食醢}} | rr = sikhae | mr = sikhae | koreanipa = {{IPA-ko|ɕi.kʰɛ|}} }} '''''Sikhae''''' is a salted [[fermentation|fermented]] food with grains in [[Korean cuisine]] as one of [[jeotgal]]. ''Sikhae'' is made with various [[fish]], such as [[flat fish]], [[shellfish]], [[Pollock|pollack]], [[squid]] and fish intestines, and cooked [[Cereal|grain]]s, such as [[rice]], glutinous rice, glutinous foxtail [[millet]] and nonglutinous millet. ''Sikhae'' is less salty than [[jeotgal]] because most [[jeotgal]] is made with [[seafood]] and salt, but ''sikhae'' is made with not only the ingredients of [[jeotgal]] but also [[grain]]s, shredded [[radish]], etc. Therefore, ''sikhae'' is stored for short-term, while [[jeotgal]] is able to be stored for rather long-term because of the large amount of [[salt]]. The types of ''sikhae'' can be different, depending on the main ingredients, regions, what the family and the person like. In past times, because of the limited transportation, regions near the sea had more types of ''sikhae'' compared to the inland areas. Koreans usually eat this food as a [[banchan]] (small dishes of food). ==History (Documentaries on ''Sikhae'')== ''Sikh