Well Being 13 Fermented
Grains for Longevity
Lactobacillus Fermented Rice
Lactobacillus Fermented Rice is a science of fermented culture such as lactobacillus, enzyme and bacillus.
Food Type : Whole and refined grain
Raw material : 43% Brown rice (Korean), 5% Barley (Korean), 17% Glutinous rice (Korean), 12% Organic Glutinous brown rice (Korean), 5% Black rice (Korean), 2% Pressed barley (Korean), 2% Sorghum (Korean), 2% Adlay (Korean), 2% Buckwheat (Korean), 2% Green kernel black bean (Korean), 2% Red bean (Korean), 2% Whole meal, 2% Lactobacillus (Korean)
Origin : Korea
Amount / Weight : 1 kg per bag
From 1 years old to 100 years old
The first step for health and longevity
Reduction - It is healthy alternative grain for anyone who needs healthy daily meal or diet meal.
Fermentation - It provides good ones to the body whereas it eliminates bad ones out of the body.
Benefit - It is suitable for all ages and gives daily nutritional ingredients.
How to cool tasty rice!
It tastes better as time goes by. It's the best taste 2 or 3 days after cooked.
You do not need to wait for the rice soaked well in water before cooking.
Instead add some more amount of water than usual rice cook.
- the water amount depending on various whole grain
Recommend to wash twice with water before cooking due to the mix of various whole grain
If you can keep cooked rice warm in the rice pot, the rice will maintain the same soft taste for 4 or 5 days.
Recommend not to mix with other grains when you cook.
Fermented mixed grain is a well-digestive food that gives more absorption of ingredients to the body.
It contains living lactobacillus which is good for your body and remains the effect of various functional ingredients after cooked.
Perfect Production Process
with safety, stringent hygiene management, and reliability for your satisfaction