Die Kunst der Fermentation

From Kimchi to Gochujang
a centuries-old traditon

Fermentation is a centuries-old tradition in Korean cuisine. It has developed over many generations and is deeply rooted in the culture. Especially in times before refrigeration, fermentation was an important method for preserving food while also enhancing its nutritional value. Many of Korea's most famous fermented foods, like kimchi, doenjang, and gochujang, have a long history and have been prepared for centuries.

The art of fermentation is therefore a vital part of Korean culinary tradition and continues to contribute to its unique flavor and health benefits today.These fermented foods are rich in probiotics, which promote gut health, improve digestion and boost immunity. They also enhance nutrient absorption, provide antioxidants and can even support mental wellbeing. Enjoy the delicious and health-promoting power of fermentation in every bite.

SOJA-SAUCE

Sojasoße ist für alle Arten der Küche unverzichtbar.

We make our soy sauce according to a traditional recipe from Korea, naturally and exclusively with 100% ecologic soybeans and water, which is the healthiest way to obtain the purest and tastiest flavors.

Kimchi

Kimchi is the most iconic Korean dish, which is never missing on the table.

The traditional kimchi recipe combines napa cabbage with garlic, ginger, and gochugaru, although countless regional variations exist. It is made through lactic acid fermentation of vegetables, developing vibrant, tangy flavors that range from mild to fiery hot.

Beyond its complex taste, kimchi also offers probiotic benefits, making it a globally celebrated superfood.

Unseren Kimchi kaufen

Gochujang

Gochujang is one of the most important fermented food in Korea. The primary ingredients from Gochujang are red pepper powder, sticky rice powder, barley malt powder and powdered fermented soybeans and sal.

This Korean chili paste is spicy with a hint of sweetness. It’s worldwide popular and it is used to refine dressings, sauces, soups, salads and hot dishes.

Jang

Fermentierte Soße und Paste aus Korea, die für die koreanische Küche unentbehrlich sind. Um den UMAMI-Geschmack zu garantieren und für Ihre Gesundheit behalten wir das traditionelle Rezept bei. Die Mikroorganismen sorgen für einen natürlichen Gärungsprozess.

Miso

Das koreanische Miso (Doenjang) hat unter den asiatischen fermentierten Sojabohnenpasten seinen eigenen unverwechselbaren Charakter. In Steinguttöpfen gereift, entwickelt es einen komplexen, erdigen Geschmack, der die Grundlage für viele traditionelle Suppen und Eintöpfe bildet. Durch die natürliche Fermentation entstehen nützliche Enzyme und Mikroorganismen, die sie zu einer kulinarischen Kostbarkeit und einem Kraftpaket für die Ernährung machen.

Cheonggukjang

Die Fermentierung von Cheonggukjang dauert nur 3 Tage, weshalb es auch schnell fermentierte Sojabohnenpaste, Doenjang genannt wird. Cheonggukjang wird auch mit Natto verglichen.

Die Koreaner machen mit Cheonggukjang Eintopf. Aber diese fermentierte Sojasauce aromatisiert Salate, Saucen und andere scharfe Gerichte.