Contact us

My Cart
0.00

Ginger tea syrup by Myeongin Myeongchon

34.00

Mastered by Lee Duk-ja
Lee Duk-ja cultivates native ginger by herself. Ginger tea syrup is made of native ginger, pear juice, and herb extract, and is naturally fermented for ten days.
Application: Ideal for the immunity with hot water as tea or as vinaigrette.

Content : 200ml

In stock
Warning: count(): Parameter must be an array or an object that implements Countable in /customers/e/b/0/sa4.co/httpd.www/wp-content/themes/SA4/woocommerce/single-product/meta.php on line 26

Related products

Myeongin Myeongchon Jeju mandarin sauce

Jeju mandarin vinegar by Myeongin Myeongchon

15.50

Mastered by Han Sang-jun
Jeju is a wonderful island under South Korea. The mandarines are their main local fruit which has a very natural silk taste. Han Sang-jun Jeju mandarin vinegar is made with a two-step fermentation process in a vessel made from traditional Korean red clay pottery.
Application: Ideal as vinaigrette with soy sauce and herbs. Fish, seafood and salads.

Content : 200ml

Myeongin Myeongchon Rice

Brown rice brut by Myeongin Myeongchon

12.50

Mastered by miss Han.
Just like in Japan, round grain rice is commonly eaten in Korea, rather than long grain rice. Its bran, rich in fibres, can be difficult to digest. That is why fermentation is a great help. It improves the nutritional value as it boosts the intestinal flora and guarantees a light digestion. And above all: it brings about a sensational flavour.

Weight : 1kg

Myeongin Myeongchon Plum Soy Sauce

Soy & plum sauce by Myeongin Myeongchon

18.50

Mastered by miss Seong.
Classic soy sauce is well known by everybody. But there are variants that offer a completely new dimension of flavour. The Asian plums ‘Ume’ are salted, marinated and dried for some days. This gives them a very salty, even acidic taste. This flavour makes them unique.
Application: warm disches, marinated meat or fried chicken
Look recipes.

Weight : 200ml