The Art of 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.

SOYA SAUCE

Soy sauce is indispensable for all types of cooking.

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.

Buy our 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

Fermented sauce and paste from Korea which are essential for Korean cuisine.To guarantee the UMAMI taste and for your health we keep the traditionally recipe. The microorganisms ensure a natural fermentation process.

Miso

Korean miso (doenjang) has its own distinctive character among Asian fermented soybean pastes. Matured in earthenware pots, it develops a complex, earthy flavor that forms the foundation of many traditional soups and stews. The natural fermentation creates beneficial enzymes and microorganisms, making it both a culinary treasure and nutritional powerhouse.

Cheonggukjang

The fermentation of Cheonggukjang takes only 3 days that’s why it also called quick fermented soya bean paste, Doenjang. Cheonggukjang is also compared with Natto.

The Koreans make with Cheonggukjang stew. But this fermented soy sauce flavored salads, sauces and other hot dishes.