5 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 five years in traditional Korean earthenware urns, this ganjang has a similarly Stiltonesque smell to its 3 year aged cousin. The extra age brings out an even deeper flavor and a hint of sweetness, along with a slightly thicker, velvety texture. More complex and less salty than regular soy sauce, it adds an oomph in finishing dishes and also makes a great dipping sauce, by itself or mixed with a little vinegar and white pepper. Some of our friends have started using it in place of fish sauce or instead of Worcester sauce when making bloody marys!
● 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.
Recommended for the 'Ganjang' Soy Sauce (Aged 5 Years)