Putjeot (풋젓) is made with shrimp harvested from the end of January In the Korean calendar (lunar) through April.

Gonjaeng-ijeot (곤쟁이젓) or jahajeot (자하젓; 紫蝦젓) is made with very small shrimp-like Neomysis awatschensis, one of the opossum shrimp family which is called gonjaeng-i or jaha (자하; 紫蝦) in Korean.

They are harvested in August and September in small amounts where freshwater mixes with seawater of the abyss of the Yellow Sea.

Tohajeot (토하젓; 土蝦젓) is made with toha (토하; 土蝦), small shrimp caught only in clean freshwater of valleys.

[5] Jajeot (자젓) is commonly called japjeot (잡젓, literally mixed jeot) which is made with several types of small shrimp without special selection.

It was presented to the royal court as a local product during the late period of the Joseon dynasty and currently is only produced in Okgu-gun, North Jeolla Province.