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Pickles
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| We preserve Codonopsis lanceolata, radish, bellflower root, cucumber, garlic, sesame leaf, etc. in salt. Then we put salted food in soybean sauce & paste for 2-3 years to revive the taste our ancestors enjoyed. |
| [2003.11.04] |
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Soybean Sauce
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| It is fermented for over 1 year and is much better than factory made soybean sauce. It has a lot of amino acid, organic acid, etc. and has unique taste. |
| [2003.11.05] |
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Soybean Paste
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| We only use well-grown soybean and ferment it for 7 months - 1year in fresh environment of Soonchang. It has plenty of protein, fat, hydrocarbon, vitamin, mineral, etc. It also has anti-cancer effect. |
| [2003.11.05] |
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Red Pepper Paste
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| It contains a lot of glutinous rice for better taste, compared to other products. We only use sun-dried red pepper for taste and color. It is preserved for 6 months - 1 year for spicy and smooth taste. We store fermented soybean in fall to maximize...... |
| [2003.11.05] |
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