발효의 기술

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.

간장 소스

간장은 모든 종류의 요리에 없어서는 안 될 필수품입니다.

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.

김치

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.

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고추장

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.