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ARTISAN FERMENTARY

FERMENTED SOYBEAN PRODUCTS

CHUNGWON, SOUTH KOREA

Family-owned Artisan Fermentary, led by matriarch Jonghee Kim, was formed just over a decade ago to share their 600-year-old family recipe for doenjang (fermented soybean paste) and ganjang (soy sauce).

INGREDIENTS

Artisan Fermentary only uses up to three ingredients to create its jang products: Soybeans from the Chungbuk region, sea salt from the Yellow Sea, and water. Made using only all natural, Korean-grown ingredients, with no chemicals or preservatives.

NATURAL FERMENTATION

Locally-grown soybeans are the only ingredient in meju (bricks of dry, fermented soybean), which is the foundation for doenjang (fermented soybean paste) and ganjang (soy sauce). The minimum fermentation period for doenjang is six weeks, although Artisan Fermentary ferments its jang products for at least three years, giving it even more of an umami flavor.

What Is Doenjang?

Unlike Japanese miso, which is fermented using rice or other grains, the Korean doenjang uses only soybeans and salt, and has a more assertive flavor. Along with ganjang and gochujang (fermented red chile paste), doenjang is an essential ingredient in Korean pantries. It has the signature funkiness associated with fermented foods, and a pungence similar to Stilton cheese.

ARTISAN FERMENTARY PRODUCTS

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