- Cheonggukjang is a fast-fermented soy paste and similar to Natto.
- Soft soybean is boiled without soaking and then fermented by using a rice straw which is raised eco-friendly, to obtain ferment fungus.
- The specific smell is deleted and the taste is better because the temperature is maintaining during fermenting beans.
- Powder type of Cheonggukjang is made by drying under the sun.
- The whole process is handmade.
- It is made with clear sunshine and water in Yeongam, Jeolla-namdo where it is a clean region in South Korea.
- This soy sauce and soy sauce are made with only domestic beans and bay salt from Shinan, Jeolla-namdo.
- There is no preservative, flavor enhancer, artificial colors and chemical additives
- The type of food: Powder of Traditional Cheonggukjang
- The country of origin: South Korea
- Ingredients and content: Domestic Soybean 100%
- A Manufacturing Process of Traditional Cheonggukjang
1. Selecting organic ripen-soybeans and washing.
2. Boiling beans over low heat until it turns light brown without soaking process.
3. Mixing beans with rice straws to spread the ferment fungus evenly. Fermenting beans and rice straws in a warm room for 36 hours and maintaining the temperature by 35℃.
4. Dividing beans and rice straw after being formed a sticky substance and cooling beans.
5. Self-quality check and packing with goods.