[HAENAME] KOREAN Traditional Hwangchil Ganjang(soy Sauce) 475ml_Soy sauce made of oak trees, fermented for 7 years ,Delicious and healthy vegan food, Made in Korea

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Ganjang (Soy sauce)

475ml

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Tags: K-food Doenjang (soybean paste) Gochoojang( red pepper paste) Ganjang(soy Sauce) 100% Korean production Korean barbecue Ssamjang Bulgogi japchae Vegan food Made in Korea

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해남에다녀왔습니다 영농조합법인

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Product Description

Traditional

The deep and savory taste of hometown fermented by the hand of masters and natural ripening

I went to Haenam.

Hwangchil soy sauce

475ml

A wood fire in a cauldron
The taste of my mother's hearty and sweaty hometown.

For 14 years, it has been naturally fermented and aged in a jar that breathes for more than 3 years, using only local agricultural raw materials. By adding the name of a traditional miso master, it is a natural savory made in the old way.

The secret of taste

Live enzymes

The intestines are aged in the traditional way for 7 years without boiling, and the beneficial enzymes and lactic acid bacteria in the fermentation process are still alive.

Yellow Chili Tree Medicine

It is a hearty medicine soy sauce made with traditional soy sauce fermented naturally with yellow chili tree medicinal materials that are good for anti-cancer action and energy recovery.
With the subtle aroma and smooth flavor of long-aged yellow chili soy sauce, reduce the pungent saltiness of the food and add a tablespoon of medicine.

soy sauce

Eat like this!

When cooking, season the food with soy sauce after it is fully cooked to enhance the flavor of the dish without being salty.

Haenam Beans 100 % + 99.9% Sea Salt + Natural Aging

Domestic soybeans produced in the clean area of the earth are used, and the value of natural aging for more than 3 years is added, so you can feel the deep and rich taste of aging.
"I went to Haenam愛", which has been passed down by the masters, is a traditional miso master located in the pristine Haenam and has been making traditional fermented foods in the old way for 14 years.

Preparation process

1.Choose the best material.

2. Simmer in a cauldron for 6 hours.

3. Make fermented beans from cooked beans and air dry them in a red clay room.

4. Hand-tied mezu to rice straw and fermented in an ondol room

The taste of my mother soaking her intestines in the intestines!
You can appreciate it.

100% domestic raw materials, free of preservatives, artificial additives, and seasonings

Capture the appearance of a simple farming village

I went to Haenam today because it was full of the smell of fun.

Product Information Notice
Product	Hwangchil soy sauce
Types of food	Sauces
Licence number	Jeonnam Haenam 59
Raw material name and content	Meju (efflorescence / domestic) 32%, saline (sea salt / domestic, yellow chili leaf + fruit ripening extract) 68%, soybean (domestic)
Capacity (weight) per packaging unit	475ml
producer	I went to Haenam Farmer Cooperative Corporation
location	South Jeolla Haenam-gun, South Korea
Date of manufacture	Separate notation
Shelf life or quality retention date	12 months from the date of manufacture
How to store	Refrigerate as soon as you receive it, seal it well after opening, and use it as soon as possible.