Locally grown soybeans are the only ingredient in meju (bricks of dry, fermented soybean), which is the foundation for doenjang (fermented soybean paste). Though the minimum fermentation period for doenjang is six weeks, Artisan Fermentary ferments doenjang for at least three years, giving it deeper umami flavor. This thick paste of fermented soybeans and salt has been a staple in Korean kitchens for centuries.
About Artisan Fermentary
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). 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 natural Korean-grown ingredients with no chemicals or preservatives.
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