El arte de la fermentación

Del Kimchi al 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.

SALSA DE SOJA

La salsa de soja es indispensable para todo tipo de cocina.

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

This iconic Korean dish transforms vegetables through lactic acid fermentation, creating vibrant, tangy flavors ranging from mild to fiery hot. Traditional kimchi combines napa cabbage with garlic, ginger, and gochugaru, though countless regional variations exist. Beyond its complex taste, kimchi offers probiotic benefits that have made it a globally celebrated superfood.

Compre nuestro kimchi

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

Salsa y pasta fermentadas procedentes de Corea que son esenciales para la cocina coreana.Para garantizar el sabor UMAMI y para su salud mantenemos la receta tradicional. Los microorganismos garantizan un proceso de fermentación natural.

Miso

El miso coreano (doenjang) tiene su propio carácter distintivo entre las pastas asiáticas de soja fermentada. Madurado en ollas de barro, desarrolla un sabor complejo y terroso que constituye la base de muchas sopas y guisos tradicionales. La fermentación natural crea enzimas y microorganismos beneficiosos, lo que la convierte en un tesoro culinario y una fuente de nutrientes.

Cheonggukjang

La fermentación del Cheonggukjang dura sólo 3 días, por eso también se llama pasta de soja de fermentación rápida, Doenjang. El Cheonggukjang también se compara con el Natto.

Los coreanos lo preparan con estofado Cheonggukjang. Pero esta salsa de soja fermentada sabor ensaladas, salsas y otros platos calientes.