Using only fermented soybeans, sea salt, and water, and aged for at least 3 years, this ganjang has a nose similar to Stilton cheese, with a deep umami flavor that is well balanced and not very salty.
3 YEAR AGED SOY SAUCE The award-winning matriarch of the family behind Artisan Fermentary creates her ganjang (soy sauce) using only fermented Korean-grown soybeans, sea salt, and water. Aged for at least three years in traditional Korean earthenware urns, this ganjang has a nose similar to Stilton cheese, with a deep umami flavor that is well balanced and not very salty. We have started using this as our go to soy sauce in seasoning dishes, as part of dipping sauces, and as a base for dressings.
● 180ml bottle ● Made in Cheongju, South Korea ● Gluten free, unpasteurized, and vegan. Non-GMO, no preservatives, additives, or refined sugar ● Ingredients: Soybeans, sea salt ● Refrigerate after opening
Soybeans A crop native to East Asia, soybeans have been cultivated for over 13,000 years and are a staple in Chinese, Japanese and Korean kitchens. High in protein and fiber, soybeans are also rich in vitamins and nutrients.