"Hansik Ganjang" Traditional Korean Style Soy Sauce 김인순 한식간장 (300ml)
"Hansik Ganjang" Traditional Korean Style Soy Sauce 김인순 한식간장 (300ml)
Kim InSoon

"Hansik Ganjang" Traditional Korean Style Soy Sauce 김인순 한식간장 (300ml)

Regular price $95.00 $0.00 Unit price per
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Introduction: 

Ganjang produced by Kim InSoon uses soybeans produced 100% in Korea and sun-dried salt only. It is a masterpiece produced and a product of the pristine soil and water in the region. Kim InSoon Hansik Ganjang is one of the best-known products from the region.

- No additives
- No genetically modified food ingredients
- Sinan sun-dried salt

Ganjang is one of the best known traditional fermented condiments in Korea made with Korean soybeans. The fermentation process uses microbes to make ingredients more digestible and help preserve food for longer periods. In all, fermented products improve the health of people who consume them on a regular basis.

In particular, unlike foreign soy sauce products that use additional agents such as cozymase (Japan) or wheat yeast (China) to stimulate fermentation, Korean traditional Ganjang uses fermented soybean lumps only. It is fermented naturally over the course of four different seasons in different temperature and humidity conditions. In short, it is the culmination of Korean traditional food science technology.

Traditional Ganjang produces active components during its maturation process. Research indicates that these active components help Ganjang build up enough saltiness without the need for excessive amounts of added salt.

How to best enjoy this product?

  • You can pickle different ingredients with Ganjang to make some tasty Jangajji (pickles) dishes.

  • You can also enjoy some Dotori Muk (acorn jelly) with Ganjang seasoning.

Ingredients:

Soybeans for Fermented Soybean Lumps 95% (Soybeans/Produced in Korea), Sun-dried Salt 5% (Produced in Korea)

 

Storage Notice:

*Keep refrigerated (4° C or below) for storage. (recommended)

*Open the product once before storage at room temperature, to avoid any damage. (This is a natural fermented product, carbon dioxide creates an increase of pressure within the fermentation jar, if not released, can cause the jar to explode)


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