It is a fermented hamweed that is good for cooking food
-Hamweed fermented kusida is a versatile fermented seasoning made by soaking hamweed powder, garlic, onion, pea beans, and rice bran in hamweed fermentation liquid, aging it, and then drying and grinding the aged mixture with a far-infrared system.
-It is good to use in various cooking dishes, such as softening meat and fish, and helping to break down fat.
-Hamweed fermented kushida is made with 99% agricultural ingredients and 1% sea salt without added chemicals.
-It is a low-sodium natural seasoning that is made by grinding dry fermented products and then adding hamweed powder and hamweed salt.
-Hamcho fermented gushida is used for a variety of purposes, such as boiling meat, soups and stews, stewed fish, namul, and salted fish seasoning.
- Volume : 150g
Lyophilization
Hamcho Period
A treasure trove of minerals given by the sea and tidal flats
It is a fermented hamweed that is good for cooking food
Hamweed fermented gusida is aged by soaking hamweed powder, garlic, onion, peas, and rice bran in hamweed fermentation liquid. It is a versatile fermented condiment that is dried and ground by a far-infrared system from the aged mixture. It is good to use in cooking various dishes, such as helping to break down the tender meat of meat and fish, as well as the fishy smell of fish.
For fermentation, the herbs are harvested during the peak growing season in August and September.
Sorting is done for fermentation, such as trimming, washing, and cutting.
Selected garlic, onion, peas, rice bran, etc. are fermented.
(Note) Dasarang has more than 100 kinds of fermentation starters, including agricultural products and herbal medicines.
(Note) Dasarang ferments more than 100 kinds of agricultural products and herbal medicines, including cheonma, reishi, pork, potato, garlic, onion, mistletoe, mulberry, red ginseng, schisandra, and pea beans through hamweed microorganisms.
This is how fermented hamweed is made.
Hamweed, garlic, onion, peas, and rice bran are weighed in proportion and soaked in hamweed fermentation liquid to age for more than 1 year.
After separating the fermented product that has completed the ripening, it is dehydrated and dried with far-infrared rays.
After crushing the dry fermented product, it is packaged with a low-sodium natural seasoning with the addition of hamweed powder and hamweed salt.
This is how fermented hamweed is used
Hamweed Fermented Gushida is made with 99% agricultural ingredients and 1% sea salt without any added chemicals.
Hamweed fermented gushida is used for a variety of purposes, such as boiling meat, stewing and stewing fish, stewed fish, namul, and salted fish seasoning.
Fermented hamweed helps with fat, including the tender meat and fishy smell of fish.
Use 1g (0.3 teaspoons) for cooking food for 2 people. Boil the ramen, add 1 gram and compare the flavors.
Product Details
| Product | Hamchogushida |
| capacity | 150g |
| Manufacturer | Dasarang |
| Shelf life | 18 months from the date of manufacture |
| Ingredients | Rice bran (rice bran, Korea) 40, Dodu seeds (small bean) 25%, Tung Tung Madi fermentation broth (Hamcho fermentation broth, Korea) 15%, Tung Tung Madi (Hamcho, Korea) 10%, Onion (Korea) 7%, Garlic (Korea) 3% |
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