Plum vinegar by Myeongin Myeongchon
Mastered by miss Seong.
Traditional Korean vinegar has had an excellent reputation for its special qualities for ages. In the ancient times already, people were aware of its healing effects. This vinegar stimulates immunity, fights fatigue and strengthens the metabolism. In this same tradition, Myeongin Myeongchon produces a vinegar of superior quality, made of prunes and of grapes.Application: cold drink ½ a shot vinegar with 1 ½ water, salads
Weight : 200 ml
Plum soybean paste by Myeongin Myeongchon12.50€
Mastered by miss Jeong.
This soy paste is made of biological soy, sea salt from Sinan (South- Korea) and sea water of a rare purity. In Uljin, a province in North- Gyengsang, this sea water has been used for centuries to produce soy paste. Until today.
Weight : 120gr / 300gr
Ginger tea syrup by Myeongin Myeongchon34.00€
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
Fermented noodles by Myeongin Myeongchon10.00€
Mastered by mr. Gang
Suyeon someyon are exceptional noodles, completely handcrafted in twelve different phases of production. The noodles undergo a fermentation process eight times, until all taste of flour has faned away and they have obtained their own exclusive texture and taste.
8 times manually treated.
Weight : 200gr
Price for 1 small package